1. In a pressure cooker, heat 4 Tbsp. olive oil and 2 Tbsp. butter.
2. Add onion and garlic. Saute until translucent.
3. Add portabella and rice. Stir until rice is coated with oil.
4. Add chicken broth.
5. Cover and cook under high pressure for 7 minutes.
6, Release pressure and add remaining 2 Tbsp. of butter. Stir in Parmesan cheese and serve.
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|Serving Size: 1 Serving (5135g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7624 (66%)|
|Amt Per Serving||% DV|
|Total Fat 847.1g||1129 %|
|Saturated Fat 226.4g||1132 %|
|Monounsaturated Fat 385g|
|Polyunsanturated Fat 169.9g|
|Cholesterol 3680mg||1132 %|
|Sodium 3442.9mg||119 %|
|Potassium 9475.4mg||249 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 11.5g|
|Protein 914.5g||1306 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11563
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