Chicken Risotto
This chicken risotto is a healthy option to get a satisfying meal with excellent taste.
Ingredients
2tbsp olive oil
600g skinless boneless chicken breasts, chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 cups arborio rice
1 tsp ground turmeric
¾ cup white wine
1L chicken stock
30g butter
175g portobello mushrooms, chopped (or one medium zucchini, diced)
¾ cup grated parmesan, plus extra to serve
75g baby spinach
Prep time
15-25 mins
Cooking time
45-55 mins
Serves
This recipe serves up to 6
Method (pressure cooker)
1. Heat half of the oil in a 6L pressure cooker over medium heat. Cook onion and garlic, for 5 minutes or until tender.
2. At the same time in a frying pan heat the rest of the oil and cook the chicken over medium-high heat.
3. Add rice to onion in pressure cooker and stir until rice is opaque. Stir in turmeric.
4. Add chicken to cooker with white wine and chicken stock. Stir to combine. Secure the lid and bring cooker to high pressure for 5min. While the rice is cooking, fry the mushrooms in butter.
5. Reduce heat to low pressure for 5min then release the pressure using the release pressure method. Remove lid and stir in parmesan and mushrooms. Stand for 5min, covered with the lid.
6. Stir in Spinach. Serve with extra parmesan
Method (cooking pot)
1. Heat the oil in a cooking pot over medium heat. Cook onion and garlic, for 5 minutes or until tender. Add chicken and increase heat to medium-high to cook the chicken.
2. Add rice and stir until rice is opaque. Stir in turmeric.
3. Gradually stir in the white wine then stir in the stock one ladle at a time, waiting for each ladleful to be absorbed before adding the next.
4. Simmer for 20min, stirring from time to time until the rice is tender and nearly all the stock has been absorbed.
5. Stir in the mushrooms, butter and parmesan and cook for a further 3min
6. Stir in Spinach. Serve with extra parmesan.