Try this Chicken Risotto recipe, or contribute your own.
Suggest a better descriptionStep 1
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.
Step 2
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. Bring cooker to high pressure over high heat (keep an eye on cooker as 5 minute cooking time will start as soon as cooker reached high pressure). Reduce heat to low to stabilise pressure. Cook for 5 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.
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Serving Size: 1 (1202g) | ||
Recipe Makes: 1 | ||
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Calories: 2572 | ||
Calories from Fat: 685 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.1g | 101 % | |
Saturated Fat 27.9g | 139 % | |
Monounsaturated Fat 29g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 598mg | 184 % | |
Sodium 2088.7mg | 72 % | |
Potassium 2223.1mg | 59 % | |
Total Carbohydrate 273.9g | 81 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 263.4g | ||
Protein 176.3g | 252 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2572
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