Pressure Cooker Chicken Soup Risotto
A creamy and comforting pressure cooker risotto made with chicken soup leftovers, arborio rice, fresh spinach, and Tuscanini olive oil for rich flavor in less time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons Tuscanini Extra-Virgin Olive Oil rich and fruity base
- 1 onion chopped fine
- 1 clove garlic minced or 1 cube Gefen Frozen Crushed Garlic
- 1 and ¾ cups arborio rice
- 4 cups hot chicken broth
- 1 cup fresh spinach add at the end
- 1 cup shredded chicken from chicken soup
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Heat olive oil in saucepan over medium heat until shimmering.
- Add chopped onion and cook for 5 minutes until translucent.
- Stir in garlic and cook for 1–2 minutes.
- Add arborio rice and stir to coat for 2 minutes until edges look transparent.
- Gradually add hot chicken broth one cup at a time, stirring frequently and allowing it to absorb before adding more.
- Continue stirring and cooking for about 20 minutes until rice is creamy and al dente.
- Stir in shredded chicken and fresh spinach and cook for 3–5 minutes until spinach wilts and chicken is heated.
- Season with salt and pepper to taste.
- Remove from heat and serve warm.
Notes
Reheat leftovers with a bit of broth for best texture. Use airtight containers to store and freeze if needed.