Chicken & Veg Risotto
Easy and delicious. So much flavour from a few simple ingredients. Chicken & Veg Risotto
This delicious Chicken and Vegetable Risotto contains tender pieces of chicken with tomatoes, butternut squash, and sweet potatoes, mixed with risotto cooked rice.
Ingredients
- 2 Cups Alborio Rice
- 1 Litre vegetable stock
- 1 onion
- 100g Sundried Tomato Strips
- 150g Button Mushrooms sliced
- 1-2 Chicken breasts, diced
- 1-2 cups baby spinach leaves
- 1/2 grated parmesan cheese
- 1 Tablespoon Italian herbs
- ground black pepper
Step 1
1. Saute onion, mushrooms, chicken breast, in olive oil over medium heat in pressure cooker.
Step 2
2. Add in the Alborio rice, sundried tomatoes, and cracked pepper to taste.
Step 3
3. Add stock. Stir to combine. Raise heat to high. Close and lock lid. Once at pressure (red indicator has risen), lower heat to low. Cook for 8 minutes.
Step 4
4. After 8 minutes, reduce pressure by placing under a cool running tap. Stir through spinach and parmesan.
Step 5
5. Serve straight away. Caution it comes out very hot! Set a
Chef’s Tips
Caution it comes out very hot! Set aside for a few minutes before you feed the kiddies
Chicken & Veg Risotto
Ingredients
- 2 Cups Alborio Rice
- 1 Litre vegetable stock
- 1 onion
- 100 g Sundried Tomato Strips
- 150 g Button Mushrooms (sliced)
- 1-2 Chicken breasts (diced)
- 1-2 cups baby spinach leaves
- 1/2 grated parmesan cheese
- 1 Tablespoon Italian herbs
- ground black pepper
Instructions
- 1. Saute onion, mushrooms, chicken breast, in olive oil over medium heat in pressure cooker.
- 2. Add in the Alborio rice, sundried tomatoes, and cracked pepper to taste.
- 3. Add stock. Stir to combine. Raise heat to high. Close and lock lid. Once at pressure (red indicator has risen), lower heat to low. Cook for 8 minutes
- 4. After 8 minutes, reduce pressure by placing under a cool running tap. Stir through spinach and parmesan
- 5. Serve straight away. Caution it comes out very hot! Set a
Notes
