Ingredients:
For the Chicken:
· 2 tablespoons olive oil
· 2 lb boneless, skinless chicken, cut into pieces
· 3 tablespoons Lemon Pepper Seasoning
For the Risotto:
· 2 tablespoons butter
· 4 garlic cloves, minced
· 1 onion, finely diced
· 1½ cups arborio rice
· ½ cup white wine
· 3 cups chicken broth
· Salt & Pepper to taste
Risotto Finishes:
· 1 cup freshly grated parmesan (lightly packed)
· 2 tablespoons butter
· ½ cup milk (preferably warmed)
· Fresh thyme leaves, or finely chopped parsley, chives or oregano (optional)
Method:
1. Turn electric multicooker to “Brown” setting. Toss chicken pieces in lemon pepper seasoning. Add oil, allow to heat, then brown chicken directly in the pan. Remove and set aside.
2. Turn pressure cooker to the saute setting (or saute normal). Melt butter in the multicooker. Add garlic and onion and cook until onion is translucent.
3. Add rice and stir until the grains turn from white to translucent. Add wine and cook for until the wine is mostly evaporated.
4. Add chicken, chicken broth, milk, salt and pepper. Bring to a simmer.
5. Place the lid on the multicooker, making sure the pressure knob is set. Select the Risotto setting.
6. The multicooker will do the rest! When timer goes off add in the finishes and serve!