Pressure cooker chicken risotto

• servings: 4 servings
• total time: 35 minutes

Ingredients

2 x 3 second spray oil

600g Chicken breast, trimmed, cut into 3cm pieces

1 brown onion, finely chopped

2 garlic cloves, finely chopped

1 & 1/2 cup arborio rice

1/2 cup dry white wine (or stock)

3 & 3/4 cups low sodium chicken stock

100g grated parmesan

30g proactive light

75g baby spinach

Directions

Heat half the oil in a 6L pressure cooker over medium-high heat. Cook chicken, in 2 batches, for 3-4 minutes or until well browned. Set aside.

Heat remaining oil in cooker over medium heat. 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. Return chicken to cooker with stock and wine. Stir to combine. Secure lid.

Pressure cook on high for 7 minutes.

Quickly release pressure using the release pressure method. Remove lid. Stir in parmesan and butter and stand for 5 minutes, covered, for rice to absorb remaining liquid. Stir through spinach and season. Serve with extra cheese.

Nutrition

• Calories: 165.73
• Total Fat: 25.7 g
• Saturated Fat: 9.1 g
• Cholesterol: 167.7 mg
• Sodium: 1.0 mg
• Total Carbohydrate: 65.0 g
• Total Sugars: 923.5 g
• Protein: 41.2 g