Chicken and Chirozo Risotto
By :Graham and James Sharman
instant pot recipes, instant pot risotto, chicken recipe
The perfect risotto without having to stand and stir.
instant pot recipes, instant pot risotto, chicken recipe
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Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 3 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1/2 cup sliced chorizo 80g
  • 1 cup sliced mushrooms 130g
  • 1 red bell pepper diced
  • 1 lb skinless boneless chicken thighs sliced 450g
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2/3 cup white wine 150 ml
  • 2 1/2 cups cold water 600 ml
  • 1 2/3 cups arborio/risotto rice 300g
  • 1 tsp vegetable bouillon
  • 1 tbsp unsalted butter
  • grated parmesan
  • freshly ground black pepper
  • 4 slices green onions/spring onions
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 3 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1/2 cup sliced chorizo 80g
  • 1 cup sliced mushrooms 130g
  • 1 red bell pepper diced
  • 1 lb skinless boneless chicken thighs sliced 450g
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2/3 cup white wine 150 ml
  • 2 1/2 cups cold water 600 ml
  • 1 2/3 cups arborio/risotto rice 300g
  • 1 tsp vegetable bouillon
  • 1 tbsp unsalted butter
  • grated parmesan
  • freshly ground black pepper
  • 4 slices green onions/spring onions
instant pot recipes, instant pot risotto, chicken recipe
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Press the Sauté button on the Instant Pot on normal heat. (Custom level 3 for the Evo Plus)
  2. Once display says HOT, add 1 tbsp of the olive oil, 1 onion (finely chopped), 2 garlic cloves (crushed), 1/2 cup/80g sliced chorizo, 1 cup/130g sliced mushrooms, 1 red bell pepper (diced), 1 lb/450g skinless boneless chicken thighs (sliced), 1/2 tsp smoked paprika and 1/2 tsp salt.
  3. Sauté for 5 minutes.
  4. Add 2/3 cup/150 ml white wine, stir to deglaze the pot for a couple of minutes.
  5. Add 2 1/2 cups/600 ml cold water, 1 2/3 cups 300g arborio/risotto rice and 1 tsp vegetable bouillon, stir well.
  6. Place the lid on the Instant Pot, set valve to seal, select Manual on low pressure (pressure cook custom low on Evo Plus) for 12 minutes.
  7. When Instant Pot beeps, Quick Release the pressure.
  8. When pin drops, open the lid.
  9. Stir well until creamy then stir in 1 tbsp unsalted butter.
  10. Let stand for three minutes.
  11. Serve with grated Parmesan, both stirred in and sprinkled on, along with freshly ground black pepper and 4 sliced green onions/spring onions.