Cheddar Broccoli Risotto with Chicken

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.

4. Add the rice and stir to combine.* Press CANCEL.

5. 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.

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

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

8. 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.

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.