Chicken & Veg Risotto

Chicken & Veg Risotto

By Samantha (Sam) Van Praet
0:05 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

Easy and delicious. So much flavour from a few simple 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. 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

Chef's Tips

Caution it comes out very hot! Set aside for a few minutes before you feed the kiddies :D


kassie p

this recipe was fantastic and the family loved my partner went back for seconds he loved and it was the first time i had made risotto and it was amazing


What is the 1/2 of parmesan cheese?

Jason P

Risotto in 8 minutes. How can you go wrong? So much flavour............Yum! Will definitely make again.

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