My husband and I had a date night the other weekend. It was so nice and long overdue. We ate a small farm-to-table restaurant and I ordered a delicious fish entree that came with a side of mushroom risotto. It was so good and I forgot how much I enjoyed risotto.
I found this recipe for risotto made in the Instant Pot and decided to give it a try. Making risotto can be time consuming, but not anymore. There’s a little bit of prep needed for this recipe, but in less than 30 minutes I had dinner on the table.
The risotto was cooked perfectly and the chicken was so tender. I used homemade chicken bone broth for my liquid and it was full of flavor. My kids were iffy on it, but despite their complaints, they cleaned their plates. I have enough for leftovers too!
3 Tbsp olive oil
1 medium onion, diced
8 oz mushrooms, sliced
1 lb chicken breast, diced
1 tsp salt
2 tsp dried oregano
2 tsp paprika
1/4 tsp fresh ground black pepper
2 cups arborio rice
4 cups chicken broth/stock
1.5 Tbsp unsalted butter
3 oz Parmesan cheese, freshly grated
Turn your Instant Pot to saute. Add in 2 tablespoons of olive oil and saute the diced onions until translucent. Add the mushrooms and cook for another 5 minutes until they have released their juices. Transfer to a small bowl.
Mix together the spices – salt, oregano, paprika and black pepper – in a small bowl. Season the diced chicken while the onions and mushrooms are cooking. Add the remaining tablespoon of olive oil to the hot IP bowl and quickly brown the chicken. Turn the IP off and deglaze the pan with a splash of chicken broth. Add the cooked mushrooms and onions back into the pan. Add the rice and broth and stir until combined.
Close the lid and make sure the vent is set to seal. Press manual and set the time to 3 minutes. Once finished, allow the IP to manually release the pressure for 7 minutes. Quick release any additional pressure. Add in the butter and Parmesan cheese. Mix to combine. Add any additional seasoning if needed.
Source: Happy Food Tubes