Chicken and leek risotto

Chicken And Leek Risotto - An Italian Risotto With Humble

  1. Chicken and leek risotto is just one of many great Italian risottos though. Butternut squash risotto for example is another classic. The soft butternut squash or pumpkin makes the risotto extra soft and creamy. A perfect comfort food for a rainy day
  2. Substitutes. Arborio rice: Arborio rice is the best rice for making a risotto, however at a pinch you can sub it for another short-grained rice. Chicken stock: Any flavourful stock or broth will work, although if you are making a chicken and leek risotto I would stick with a vegetable or chicken stock for the best flavour profile.; Thyme: I use fresh thyme, this can be subbed for dried
  3. utes, until cooked through
  4. Chicken - adds some protein and pairs well with the leeks. Leeks - has a mild-onion taste that enhances the risotto. Arborio rice - when it comes to risotto, Arborio is the way to go as it has just the right amount of starch. Wine - it lends flavor and some acidity to the dish, which can help balance out some of the richness

Add the leeks, then cover and cook for 5 minutes, stirring once, until softened - you may need to add a splash of water if they start to stick. Add the garlic and cook for a further 1 minute. Add the chicken pieces and thyme to the pan and cook, uncovered, for 5 minutes until the chicken is lightly golden Add the remaining butter, chopped chicken, leeks, and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine and until the cheese and butter have melted into the risotto. Taste the risotto and season with additional Parmesan, salt, and pepper as desired

Heat up olive oil or melted butter in a pot, and sauté the leek and garlic on medium to low heat for a few minutes until it's soft. Add the chicken to the leek, and sauté for a few minutes. The chicken should be white on the surface, but not completely cooked through. Add the rice, thyme and about a third of the chicken stock Add the sliced chicken breast and cook for 2-3 minutes or until browned and cooked through. Transfer to a plate and cover. In the same pan, heat 1 tbsp butter and once melted, add the leeks to the pan and cook for a few minutes until slightly softened. Add the dried parsley/thyme and cook, stirring for a minute or two Chicken and leek risotto. 1. Heat half oil in a heavy-based saucepan on medium. Add chicken and cook 2-3 minutes, until cooked through. Transfer to plate. Cover and keep warm. 2. Heat remaining oil in same saucepan on medium. Sauté mushroom, leek and half the parsley for 1-2 minutes, until starting to soften In a large frying pan add oil, onions, leeks and garlic. Gently sauté over medium-high heat until the leeks start to caramelise and turn golden in colour. Add chicken and mushrooms and cook for 2 minutes while stirring then add rice and cook for a further 2 minutes while stirring constantly until rice grains become glossy and toasted Dissolve the stock cube in a pan with 1 litre boiling water, keep warm over a low heat. 2 Heat the oil in another saucepan, add the leeks and stir to coat. Cover and fry gently for 5 minutes

Chicken and Leek Risotto - No Stir Risotto - Family

COOK RISOTTO. While pumpkin is cooking, dice chicken. Wash and thinly slice leek. Crush garlic. Heat remaining three teaspoons of olive oil over a medium heat in a large non-stick saucepan and cook chicken, stirring, for 5 minutes, until cooked through. Remove to a plate or bowl Instructions Fry the chicken pieces, bacon and leeks in Frylight for three minutes over a medium heat Add the Arborio Rice and fry for a further two minutes Throw in the frozen peas and the vegetable stock and bring to the boil

Chicken and leek risotto Australian Women's Weekly Foo

Heat the olive oil and butter in large pan over medium heat. Add the chicken breasts and cook for about 7 minutes. Stir in the bacon and leeks, cooking until the leeks soften and the bacon starts to crisp, 7 to 10 minutes. Add the risotto rice to the pan; cook and stir until the rice becomes translucent, about 5 minutes Place the stock in a large saucepan and bring to a simmer. Cover the pan with a lid, reduce the heat to low and keep the stock hot. Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until softened Turn chicken, then bake in oven until internal temp reaches 165° (about 12 to 18 minutes). While the chicken bakes, thinly slice the white and pale green parts of the leek. Heat a second large skillet over medium heat and add 2 tablespoons butter/olive oil. Once warm, add leek pieces and arborio rice

1 leek, white part only, thinly sliced. 2 boneless, skinless chicken breasts, cubed. 440 g (15 1/2 oz/2 cups) arborio rice. 3 tablespoons dry white wine. 1.25 litres (44 fl oz/5 cups) chicken stock. 35 g (1 1/4 oz/ 1/3 cup) grated parmesan cheese. 2 tablespoons thyme leaves. thyme leaves and parmesan cheese, for servin Chicken and Leek Risotto 04 Feb. If chickens could, they would marry leeks, and it would be a marriage made in heaven! The flavour combinations in this dish has cemented it as a long time favourite with my family. Although it's a time-consuming dish to make, it is well worth the effort and can be a real crowd pleaser.. Cook leeks, covered, for 5 minutes, stirring once, or until softened —you may need to add a splash of water if they start to stick. Add garlic and cook for a further 1 minute. Add chicken and thyme and cook, uncovered, for 5 minutes or until chicken is lightly golden. Stir in rice and cook for 2 minutes Leek 1 large. Risotto rice - I used arborio, I used to use carnaroli but I haven't been able to get any of that recently - 250g. White wine 250ml. Chicken stock 650ml (warm) Parmesan 150g. Roast chicken 250

Chicken and Leek Risotto Recipe - Creamy and Delicious

Heat 1 tbsp oil in a large oven proof pan. Cook the chicken in the pan for 3-4 minutes or until cooked through. Set chicken aside on a plate with paper towel. Heat another 1 tbsp of oil in a large pan and add leek. Cook for 2-3 minute or until softened slightly. Add mushrooms and cook for another 3-4 minutes. Add the rice to the pan and stir in. Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency

Risotto rice (74%), maltodextrin, corn starch, natural flavours (contain milk), cream powder, chicken powder (1.6%), mineral salt (potassium chloride), dried leek (1%), sugar, onion powder, yeast extract, milk powder, herbs (parsley, sage, rosemary), salt, black pepper, natural colour (turmeric). Contains naturally occurring glutamates Roast chicken risotto with chicken crackling. 20 ratings. 4.8 out of 5 star rating. Elevate a standard risotto to something out-of-this-world with a few tweaks. It's great for using up leftover roast chicken. Finish with drops of truffle oil. 1 hr and 5 mins. Artboard Copy 6 Spray a wide, lidded, flameproof casserole dish with low-calorie cooking spray and place over a medium heat. Add the leeks and courgettes, and fry for 5-6 minutes, stirring often, or until they have softened. Add the garlic and cook for a further 2 minutes. Add the rice and cook for 2-3 minutes, or until the rice starts to look translucent

Making the pie filling and bake. On high heat, brown the chicken pieces then remove. This step will help develop more flavour as the chicken get some golden colour on them. Now, soften the leeks and garlic, stir through potato cubes and flour. Add chicken stock ⅓ at a time, mixing well after each time with a spatula Its a labor-intensive dish thats worth the fuss. 14 ounce can good quality chicken broth. Add butter and oil to a large skillet over medium heat I actually use a wok for risotto. Cook 1 minute add rice stirring to coat with oil about 2 minutes. Serve leek risotto immediately hot with a little more grated Parmigiano cheese

Chicken & leek risotto Healthy Recipe WW U

A recipe for Chicken Ham and Leek Risotto - more than a Hug in a Mug: As the dark nights close in and the weather gets wintery, I yearn for comfort food. Asda was kind enough to send me one of their new extra tasty roast in a bag chicken to try the other day but, even if I have a friend over for supper, a roast chicken leaves me with lots of leftovers Chicken and Leek Risotto Ingredients. For the full list of ingredients, head to the recipe card, but a few ingredient highlights include: Arborio rice - this is the best rice to make risotto with. It absorbs liquid really well to ensure that your risotto turns out so creamy; Chicken stock - this gives this risotto such a rich flavou Cook for about two minutes and add the water stir. Add the saffron, salt, pepper and stir. Reduce the heat to medium-low and simmer the rice for about 15 minutes. Check the doneness of the rice occasionally. Add more water 1/4 cup at a time as needed. As the rice is almost done add the chicken and another 1/4 cup water chicken and leek risotto My mad weekly kitchen diary. March 4, 2016 RayKay chicken and leek risotto, extreme cooking, fish finger sandwiches, Food, kitchen diary, neeps and tatties, Roast chicken, roasted savoy cabbage, shepherd's pie baked potato, very garlic mushroom lasagne Leave a comment

Chicken and Leek Risotto - Three Olives Branc

Method. Preheat the oven to 150°C. Put a one litre ovenproof dish inside the oven. Over a medium heat, melt the butter in a saucepan, stir in the leek and cook for two minutes. Add the chicken and stir for another three minutes. Toss in the rice and stir for one minute. Add the stock and bring to a boil. Pour into the ovenproof dish and cover Add 1 cup of stock, stirring until absorbed before adding another cup of stock, stir until rice is just tender, adding more stock if required. Stir in sour cream, parmesan cheese and season to taste. Heat oil in a saucepan, add chicken and cook gently for one minute. To cook the rice, simply massage the pouch to separate the grains and place in. In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water. Cover; cook on Low heat setting 6 to 7 hours. Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately Instructions. Place leek and garlic into bowl. Blitz on speed 9 for 5 secs. Scrape down. Add bacon and oil and cook at 100 degrees, speed 2 for 5 minutes. Attach whisk attachment. Add chicken and cook at 100 degrees, speed 1 for 5 minutes. Open lid and scrape the chicken off the butterfly and scrape down the bowl. Add rice and liquid How To Make Springtime Risotto. Heat the oil in a pan and add the chopped leeks. Fry the leeks gently for about 4 minutes on a medium heat. Move them around to avoid burning, but develop a little color. Add the rice and fry nice and low until the risotto rice has gone a little clear on the outer edges. Make up the stock and keep on the simmer.

Creamy Chicken and Leek Risotto Hint of Health

Chicken and Leek Risotto. mykidslickthebowl.com The Wellbornes. loading... X. Ingredients. 2 Tbsp olive oil; 150 g leek; 1-2 cloves garlic; 250 g arborio rice approx. 1.25 cups; thyme 2 x 10cm stalks, or 1tsp dried thyme. 750 ml chicken or vegetable stock; 300 g skinless chicken breast or thigh. 1. Place the chicken legs in a saucepan and cover with the chicken stock. Bring to a boil and simmer gently for 20-30 minutes until the meat starts to come away from the bone. 2 organic chicken legs. 1.2l chicken stock. 2. Remove the legs from the stock and set aside. Pass the stock through a fine sieve and keep hot. 3

EBOOK: http://theitaliancookingclass.com/product/ebook-sexational-flavours SEE RECIPE BELOW: http://astore.amazon.com/theitalianc0e-20 Official facebook page.. Jan 24, 2015 - This Pin was discovered by Chris Norwood. Discover (and save!) your own Pins on Pinteres Add the remaining olive to the pan, then the onion and leek, and cook, stirring occasionally for 5 minutes or until the onion and leek are soft. Add the lemon zest and cook, stirring for 30 seconds. Add the Arborio rice and stir to coat the grains in the oil. Add the chicken stock and white wine, and bring to the boil, stirring occasionally

Chicken and Leek Risotto - Efficient Deliciou

Syns per serving: FREE Low-calorie cooking spray2 large leeks, trimmed, washed and finely sliced500g courgettes, trimmed and coarsely grated2 garlic cloves,. Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot. Step 4 Ingredients: Frylight 2 chicken breasts diced 3 leeks sliced 2 carrots peeled & diced 200 g mushrooms sliced 2 garlic cloves minced Seasoning (Salt & pepper) 2 tsp mustard powder 300 ml water 1 tsp dried thyme or fresh sprigs 1 tsp rosemary or fresh sprigs 2 chicken stockpots or stock cubes 2 tsp red [ Making the pie filling and bake. On high heat, brown the chicken pieces then remove. This step will help develop more flavour as the chicken get some golden colour on them. Now, soften the leeks and garlic, stir through potato cubes and flour. Add chicken stock ⅓ at a time, mixing well after each time with a spatula

2 skinless and boneless chicken breasts diced into cubes. 1 onion finely diced. 250g of frozen leeks or one large fresh leek finely sliced. 1 tin of sliced mushrooms drained or 200g of mushrooms finely sliced. 3 tbsp of oil. 2 chicken stock cubes and 800ml of boiling water - dissolve the stock cube It will take about 7-10 minutes to come to pressure. When the cook time is up release the pressure right away (QR, or quick release) and carefully open the lid. Add in the lemon juice, lemon zest, parmesan cheese, salt, pepper, tarragon, peas and butter and stir until the cheese is melted

Instructions. Spray your slow cooker with frylight and place in all ingredients except the cheese and orzo. Place the lid on top and cook on low for 6-7 hours or high for 3-4 hours. Now stir in the orzo and cheese triangles, replace the lid and cook on high for a final 30 minutes Step 1. Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat. Advertisement. Step 2. Heat oil in a large saucepan over medium heat Add 2 tbsp of butter to the pan. Once it's melted, add the leeks in and sprinkle another pinch of salt. Mix the salt into the onion and leek mixture and cook for 5 minutes (stirring every minute or so) until softened. Add the garlic in and cook for 1-2 minutes until fragrant

Boil 1 litre of water in the kettle. In a large saucepan heat 2 teaspoons of the olive oil over a medium-high heat. Cook leek, fennel and mushrooms, stirring, for 5 minutes, or until softened. Add arborio rice and half of the thyme. Stir to coat rice in oil. Add 1 litre of boiling water and stock cubes to pan. Bring mixture to the boil Cut the chicken into bitesized chunks, add to the pan and fry for 5 minutes or until beginning to brown. 2. Reduce the heat to medium-low and add the rice and stock (don't worry if you don't have room for all the stock - you can add it in stages as you stir the risotto. Simmer for 10 minutes, stirring frequently to give a lovely creamy texture Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured Instructions. Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low and keep warm. Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the leeks and cook, stirring frequently, until translucent. Add the garlic and thyme and cook for 1 minute Ingredients for Salmon and Leek Risotto: Chicken stock, butter, leeks, arborio rice, pinot grigio wine or dry white wine, pecorino or parmesan cheese, canned Bumble Bee® Pink Salmon, and f reshly cracked pepper. I love the ingredients in this dish because they are all super simple, but feel so fancy when put together!I always keep a variety of canned Bumble Bee Seafoods like tuna, crab and.

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Leek, mushroom and thyme risotto. Few dishes are more comforting than risotto. Leek, mushroom and thyme is a classic combination, and dried wild mushrooms really make this dish sing. Ingredients. 25 gm dried wild mushroom pieces; 1.5 litres hot chicken or vegetable stock (6 cups) 80 ml olive oil (⅓ cup) 120 gm butter, diced; 500 gm portobello. Heat the rest of the butter in a frying pan and fry the mushrooms over a high heat for 2-3 mins until golden brown. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper. Serve risotto in warmed bowls topped with the mushrooms, parsley and rest of the Parmesan Set aside. Place the leek and garlic into the TM bowl. Chop on Speed 7, 5 seconds. Scrape down the sides of the bowl. Add the oil and saute on 100 degrees, 2 minutes, Speed 1. Add ½ red capsicum and chop on Speed 4, 5 seconds. Scrape down the sides of the bowl. Insert the butterfly. Add the water and vegetable stock

Creamy chicken and leek risotto recipe Food To Lov

  1. In a large skillet, over medium heat, add in the olive oil, butter, garlic and leeks. Cook until softened. Stir in the arborio rice and cook, stirring frequently, until mostly translucent
  2. . 210°F speed 1. Scrape down the sides of the bowl and from the butterfly and add rice and stock: 16
  3. utes to burn 111 calories. Visit CalorieKing to see calorie count and nutrient data for all portion sizes
  4. utes; add the vermouth (or wine) and stir until evaporated. Add all of the broth, cover and bring to pressure; lower the heat, stabilize the pressure and cook for 7
  5. utes or until rice begins to turn golden brown. Step 3
  6. utes. Sauté the chicken until just cooked through. Add the mushrooms and cook over a low heat for approximately 12

Chicken, Leek & Mushroom Risotto - Family Favourite

Instructions. In a dutch oven or stock pot, heat olive oil over medium heat. Add diced onion, leek, and carrots; saute for 3-4 minutes. Add garlic, and continue cooking for 1-2 minutes. You'll want the carrots to be par-cooked, as they'll continue cooking with the risotto. Stir in red pepper flakes and thyme Video recipe: Super tasty and healthy chicken and leek risotto. If you're been following our 28 Day Weight Loss Challenges , then this chicken and leek risotto could be the recipe to convince you! Another delicious risotto recipe ! This recipe is part of 28 Day Weight Loss Challenge meal plan and is just an example of one of over 4,500. Chicken and Leek Risotto. mykidslickthebowl.com Mel. loading... X. Ingredients. 2 Tbsp olive oil; 150 g leek; 1-2 cloves garlic; 250 g arborio rice approx. 1.25 cups; thyme 2 x 10cm stalks, or 1tsp dried thyme. 750 ml chicken or vegetable stock; 300 g skinless chicken breast or thigh. chicken and leek risotto, chicken and cook for 4 minutes or until lightly golden. Add leek and bacon and cook for about 3 minutes or until leek . Remove from heat and serve with a scattering of extra Parmesan. Categories: Entree; Risotto; Italian

Leek and chicken risotto Asda Good Livin

  1. Risotto. with leek spring onion & herbs. Freeze immediately and use within 1 Month. Defrost thoroughly before heating and use the same day; Ingredients. Water, Leek (12%) Arborio Rice, CELERY, Onion, Chicken (8%), Spring Onion (5%), White Wine, Olive Oil, Salt, Chicken and Vegetable Stock[ Salt, Maltodextrin, Yeast Extract, Flavouring,.
  2. utes · Chicken and Leek baked risotto a great baby food idea and family meal. Perfect kid friendly lunch or dinner. Recipe by Charisse Yu. 1.2k. 9 ingredients. Meat. 300 g Chicken breast or thigh, skinless. Produce. 1 cloves Garlic. 150 g Leek. 130 g Peas, frozen. 1 Thyme. Canned Goods. 750 ml Chicken or vegetable stock
  3. ced onions, when softened, add the Arborio rice, stir until the grains turn opaque. Add the dry white wine, stir until no liquid is left
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Video: Chicken and Leek Risotto Recipe Your Ultimate Men

Chicken and Leek Risotto - The World Of Slimmin

Instructions: Heat chicken stock and keep hot over low heat. In medium saucepan heat oil; add the leek and sauté until transparent. Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/3 cup of stock, stir Keep liquid hot. In a large, heavy saucepan over low heat, heat oil. Add the leeks and saute about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes. Add one ladleful of the hot stock or broth.

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Chicken, bacon and leek risotto recipe - All recipes U

Transfer the chicken to a bowl and set aside. Please configure the Recipe Tip in the dialog. Add the remaining oil to the same pan and fry the onion, garlic and bacon for 2 minutes or until the onion has softened. Add the rice and mushrooms and stir for a further 1-2 minutes. Pour in the wine and simmer for 5 minutes or until the liquid has. Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned. Add arborio rice, and cook for 1 minute, stirring occasionally to coat Heat oil in a large, deep non-stick fry pan over high heat. Add chicken and cook for 4 minutes or until lightly golden. Add leek and bacon and cook for about 3 minutes or until leek has softened. Add the rice and cook, stirring, for 2 minutes or until rice is glassy looking Chicken, bacon and leek risotto It still amazes me how creamy and filling a risotto is when it has no creamy ingredients in it what so ever! (apart from some parmesan) It's so clever how by cooking rice this way you get an amazing, rich texture that isn't even too unhealthy

Leek, lemon and chicken risotto recipe Italian food

Pour over the wine and allow to bubble and reduce before adding 2/3 cup of chicken stock. Cook, stirring and adding more stock as it absorbs, for about 20 minutes or until the rice is tender. If the risotto needs more liquid then add a little water. Stir through the chicken and pumpkin and half of the Parmesan cheese This Roast Chicken & Leek Risotto is a gourmet twist on a home-style roast chicken classic that will make every day feel like a Sunday. Complimented with the mild flavour of leeks, this risotto side dish will be a remarkable addition to any meal Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy Cut cauliflower into med florets, boil for 8 mins, strain and set aside. Heat 1 tsp olive oil and heat over medium. Put the diced and sliced, onions, garlic and leeks into the pan, mix. While mixing, try to get all of the rings inside of the slices of leeks outside of each other. Cook for 2 mins 300g chicken thigh fillet. 150g risotto rice. 50g leek. 200g canned tomatoes. 100g canned green peas. 250ml chicken stock. 1 small onion. 1 red pepper. 1 clove of garlic. 30ml olive oil. Seasonings: salt, pepper, sweet and hot paprik

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Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat. Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes 1:- Place chicken and garlic in Closed lid and pulse 4 - 5 times depending on how well you like your chicken cut up. 2:- Add oil and leek and cook for 4 minutes, speed 1, 100 degrees. 3:- Place rice, chicken stock, white wine and water in Closed lid and cook for 20minutes, speed 1, 100 degrees. 4:- place chopped havarti cheese in Closed lid and continue to cook for 5 minutes, speed 1. Toss well, to fully coat the chicken, then roast in the oven for around 40 mins until the skin is crisp and the chicken is cooked through. Meanwhile, put the stock in a medium saucepan over a medium-high heat and bring to the boil. Reduce the heat to low and keep warm while you make the risotto. Heat 1 tbsp oil in a medium saucepan over high heat For the risotto: Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto. Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper Open pot, remove chicken and dice. Mix parsley, parmesan, green peas, lemon zest and juice in rice along with 1/2 black pepper and diced chicken. (if **risotto has absorbed all the liquid, add 1/2 cup to 2/3 cup more stock (eye ball it) and gently fold in until get desired consistency.) 6. Ladle into bowls, garnish with more parmesan, parsley. Place oil, leek and garlic into the inner pot, cook until leek is tender. Stir occasionally during cooking. 2. Add chicken. Cook until lightly browned. Add mushrooms and rice. Stir to combine. 3. Add wine. Simmer uncovered, until wine is absorbed. Pour over the stock. Stir to combine. 4. Close lid. Select RISOTTO program in PRESSURE COOKING and.