Chicken Risotto

This is a quick and easy risotto that's perfect for a warm summer day as it requires very little time in the kitchen.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves of garlic finely chopped
• 250g risotto rice
• 500ml chicken stock
• 50g Parmesan cheese (or Grana Padano for a slightly milder risotto), finely grated
• 4 cooked chicken thighs, skins removed and shredded (I sous-vide for 1 hour at 74 degrees Celsius)

Method

1. Put the olive oil in your pressure cooker and set to saute (or place over the hob if a manual one).
2. Once the oil is hot, add the onion and garlic.
3. Saute the onion and garlic until soft, about 3 or 4 minutes.
4. Put the rice into the pressure cooker, and mix well.
5. Toast the rice with the onions for a couple more minutes - you want the rice to go from clear (from obsorbing the oil) to just starting to darken due to being toasted.
6. Pour in the chicken stock, seal up the pressure cooker and cook on high for 6 minutes.
7. Once the 6 minute timer is up, release the steam immediately.
8. Remove the lid and stir in the cheese, followed by the chicken.
9. Serve immediately with a fresh salad and with extra Parmesan grated on the top.

Serves 4.