Go Back

Foodi Chicken Risotto

A delicious recipe we found for risotto that cooks in around 8 minutes in the pressure cooker
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 600 gram chicken thigh fillets trimmed, cut into 3 cm pieces
  • 1 brown onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine
  • 3 1/4 cup chicken stock
  • 3/4 cup parmesan cheese grated, plus extra to serve
  • 30 gram butter diced
  • 75 gram baby spinach

Method
 

  1. Set the cooker to SAUTE, HIGH. Heat half the oil. Cook the chicken, in two batches, for 3-4 minutes or until well browned. Set aside.
  2. Heat the remaining oil. Cook onion, stirring, for 5 minutes or until tender. Stir in garlic and cook for 30 seconds or until fragrant. Stir in rice until opaque.
  3. Return chicken to cooker with stock and wine. Stir to combine. Secure pressure cooker lid and set to PRESSURE, HI for 5 minutes. Quick release the pressure when done.
  4. Remove the lid. Stir in parmesan and butter. Stand for 5 minutes, covered, allowing rice to absorb remaining liquid. Stir through spinach and season to taste. Serve with extra cheese.