Quick Cooker Cheddar Broccoli Risotto With Chicken

Prep 5 min

|

Cook 27 min

|

Ready in 32 min

Using an electric pressure cooker means that you can make a delicious, creamy risotto even on weeknights when you don't have a lot of time to make dinner.

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 1 medium red bell pepper
  • 1 medium onion
  • 2   garlic cloves
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) uncooked Arborio rice
  • 1 lb. (450 g) chicken tenderloins
  • 3 cups (750 mL) low-sodium chicken broth
  • 1 tbsp (15 mL) Dijon mustard
  • 4 oz. (125 g) sharp cheddar cheese (1 cup/250 mL grated)
  • 2 cups (500 mL) small broccoli florets
  • 2 oz. (60 g) cream cheese, cubed
  • ½   lemon

Directions

  1. Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes.

  2. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the bell pepper and the onion into chunks and place them into the Manual Food Processor; process until finely chopped.

  3. Add the onion, bell pepper, garlic pressed with the Garlic Press, and salt to the Quick Cooker and cook uncovered for 4 minutes, stirring frequently. Add the rice and stir to combine.* Press CANCEL.

  4. Cut chicken into bite-sized pieces. Add the chicken, broth, and mustard, then stir.* Lock the lid, select the WHITE RICE setting, and press START.

  5. While the rice is cooking, grate the cheese with the Microplane® Adjustable Coarse Grater.

  6. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

  7. Stir in the broccoli and cheeses until well combined.* Set to SEAR and press START. Cook uncovered for 5 minutes, stirring frequently.* Press CANCEL. Before serving, juice the lemon into the rice with the Citrus Press.

Yield:

  • 8  servings

Nutrients per serving:

per serving (1 cup/250 mL): Calories 350, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 3 g, Protein 19 g

Cook's Tips:

Risotto gets its signature creamy texture from the rice grains bumping into one another, which releases starch. Once it’s on a plate, it should flow like lava if you tip it. If your risotto mixture is too thick, add a little chicken broth until it gets to the right consistency.

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

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