Creamy chicken and corn risotto made in just 9 minutes with Sunbeam's Pressure Cooker, an easy, velvety dinner finished with rocket and parmesan.
You will need:
- 2 Tbsp olive oil
- 2 cloves garlic, crushed
- 400g arborio rice
- 6 cups chicken stock
- ¾ cup white wine
- 410g tin sweet corn, drained
- 500g roast chicken, shredded
- 120g baby rocket
- 100g Parmesan cheese, grated
- Sea salt and freshly cracked pepper
Let's make it:
Step 1:
Select BROWN on the Pressure Multicooker then START/STOP and allow to preheat.
Step 2:
Add oil and garlic. Sauté for 1 minute. Add rice and stir well.
Step 3:
Pour in the stock and wine. Secure the lid ensuring the steam release valve is in the seal (closed) position. Select RICE/GRAINS and set the time for 8 minutes, then press START/STOP.
Step 4:
Once the Pressure Multicooker has finished cooking, allow a natural pressure release time of 2 minutes.
Step 5:
Stir in the sweet corn, chicken, rocket and parmesan and season well with sea salt and freshly cracked pepper.
