chicken risotto recipe

Instant pot chicken risotto is a hassle-free alternative to the original Italian stove-top version. No need to be standing by the pot, stirring constantly!

Instant Pot Chicken Risotto

Extra Virgin Olive Oil

Medium Onion

Button Mushrooms ((200 grams))

Chicken Breast (, diced (440 grams))

Risotto Rice ((400 grams). See note 1 & 2)

Chicken Broth (, See note 3)

Salt

Rosemary

Oregano

Paprika

Black Pepper

Unsalted Butter ((45 grams))

Parmesan Cheese ((90 grams), See note 6)

Chives

Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tablespoons of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.

Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.

Take out the sautéed vegetables, pour in the remaining olive oil and add the chicken pieces in.

Quickly brown the meat. Turn OFF the saute function and deglaze the pot with some of the chicken stock. Throw the onions and mushrooms back in, as well as the chicken. Add the rice and chicken stock/broth and give everything a good stir.

Cover with the lid and lock it into its position. Turn the vent to the SEALING position. Press the MANUAL button (pressure cooking) and adjust the time to 3 minutes. When the cooking is finished, wait 7 minutes before releasing the pressure manually.

Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped chives (optional) and serve.

This one pot chicken dish is nourishing, full of flavour and easy to prepare.

Oven-baked chicken mushroom, thyme and brown rice risotto

tsp extra virgin olive oil

chicken breast fillets, thinly sliced

onion, finely chopped

garlic cloves, thinly sliced

thyme

mixed mushrooms, chopped

(300 grams) brown rice

1L (4 cups) chicken stock

baby spinach leaves

tsp finely grated lemon zest

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Want to learn how to make a mouth watering Chicken and Pea Risotto? Follow this easy recipe to create family-friendly meal. 

Chicken and Pea Risotto

vegetable oil

(1lb) chicken breast,

milliliters (1 tbsp) butter

(1lb) arborio rice

milliliters (1 cup) white wine

Parmesan broth

(1lb) peas,

lemon, zest and juice

(2 ounces) Parmiggiano Reggiano cheese, grated

Brown the chicken on all sides, then remove from the pan and set aside.

Melt the butter in the same pan and let it melt.

Add the rice and fry for about 5 minutes until a golden colour is achieved. 

Pour in the wine and let the mixture bubble while stirring until all the liquid has been absorbed.

Add 250ml (1 cup) of stock at a time, stirring constantly, waiting for the liquid to be absorbed before adding the next cup of stock. 

Once you add the last cup of stock, add the browned chicken, peas and lemon zest and juice as well.

After the risotto has achieved desired consistency, remove from the heat and vigorously stir through ¾ of the grated cheese and [optional] an extra knob of butter.

Divide between bowls. Sprinkle the remaining cheese on top and serve immediately. Enjoy!

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Oven-baked chicken mushroom, thyme ...

Chicken and Pea Risotto

Top 3 chicken risotto recipe recipes from across the web

The most viewed chicken risotto recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Risotto

Oven-baked chicken mushroom, thyme ...

Chicken and Pea Risotto

The most viewed chicken risotto recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine