Pressure Cooked Chicken Risotto
Prep time: 10 mins | Cook time: 25 mins | Makes: 4 Serves
Ingredients
- 2tbsp olive oil
- 600g chicken thigh fillets, trimmed & cut into rough 3cm pieces
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups of rice (white or brown, your choice)
- 1/2 cup dry white wine
- 1/4 cup chicken stock
- 3/4 cup grated parmesan, plus extra to serve
- 30g butter, diced
- 75g baby spinach
Quicker, easier and tastier, you'll soon start contemplating whether you can get away with cooking every meal in the pressure cooker.
Nice simple and yummy chicken risotto!
Method
Heat half of the oil in a 7.5L pressure cooker over medium-high heat. Cook the chicken, in 2 batches, for 3-4 minutes or until well browned. Set aside and bask in the aroma of all that chickeny goodness.
Heat the remaining oil in the cooker over medium heat. Cook the onion, stirring, for 5 minutes or until nice and tender. Stir in the garlic and cook for 30 seconds or until fragrant.
Stir in the rice until it's opaque. Return the chicken to the cooker with the stock and wine (try not to drink this before it makes its way into the cooker, we know it's tough). Stir to combine and secure the lid.
Bring the cooker to high pressure over high heat (keep an eye on your cooker, it will only start the cooking time once it's reached high pressure). Reduce the heat to low to stabilise the pressure. Cook for 5 minutes.
Quickly release the pressure and remove the lid. Stir in the parmesan and butter and let it stand for 5 minutes, covered, so the rice can absorb the remaining liquid. Stir through spinach (gotta get your greens in) and season to your taste. Serve with extra cheese because let's face it, you can never have enough cheese.
