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Chicken & Veg Risotto on the Woods

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. 1. Saute onion, mushrooms, chicken breast, in olive oil over medium heat in pressure cooker. 
  2.  2. Add in the Alborio rice, sundried tomatoes, and cracked pepper to taste. 
  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
  4. 4. After 8 minutes, reduce pressure by placing under a cool running tap. Stir through spinach and parmesan
  5.  5. Serve straight away. Caution it comes out very hot! Set a

Notes

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