AuthorJaneCategoryPastaDifficultyBeginner
Add the olive oil to the cooker, sauté the onion, garlic and chicken in the cooker using the Sauté Function with lid off and until the onion is translucent or about 3 minute.
Add the rice into the cooker and continue to stir for 1-2 minutes.
Add the wine to the pot and stir until it has been absorbed.
Add the stock.
Press “Warm/Cancel”
Close the lid and set pressure release valve to closed and press the Rice function, adjust timer to 10 minutes.
When the cooking finished, press “Warm/Cancel” function, open the pressure release valve to release the pressure before opening the lid. If needed, cook the risotto further to absorbed the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and ½ the parmesan. Stir and taste to see if it needs more salt.
Remove the Risotto from heat and stir in fresh herbs
Serve topped with the remaining parmesan.
Ingredients
Directions
Add the olive oil to the cooker, sauté the onion, garlic and chicken in the cooker using the Sauté Function with lid off and until the onion is translucent or about 3 minute.
Add the rice into the cooker and continue to stir for 1-2 minutes.
Add the wine to the pot and stir until it has been absorbed.
Add the stock.
Press “Warm/Cancel”
Close the lid and set pressure release valve to closed and press the Rice function, adjust timer to 10 minutes.
When the cooking finished, press “Warm/Cancel” function, open the pressure release valve to release the pressure before opening the lid. If needed, cook the risotto further to absorbed the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and ½ the parmesan. Stir and taste to see if it needs more salt.
Remove the Risotto from heat and stir in fresh herbs
Serve topped with the remaining parmesan.