Risotto cooked in a pressure cooker comes out creamy with just the right bite to the rice, and no stirring is needed. Green tea adds a mild herb flavour to the cooking liquid in this Cajun-seasoned risotto.
15 min
PREP TIME
15 min
COOK TIME
360
CALORIES
12
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- 2 tablespoon (30 milliliter) Cajun
- 1 tablespoon (15 milliliter) Garlic Salt
- 1 teaspoon (5 milliliter) Organic Coriander Ground
- 1 (500 gram) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
- 2 tablespoon (30 milliliter) extra virgin olive oil
- 1 1/2 cups (375 milliliter) diced onions (1-inch/2.5 cm dice)
- 3 cups (750 milliliter) water
- 6 green tea bags
- 2 cups (500 milliliter) Arborio rice
- 1 1/2 cups (375 milliliter) diced assorted colours bell peppers (1-inch/2.5 cm dice)
- 1/2 (250 gram) andouille sausage, sliced diagonally into ½-inch (1 cm) thick slices
- 1 cup (250 milliliter) diagonally sliced green onions
Preparation
- 1 Mix Cajun seasoning, garlic salt and ground coriander. Sprinkle chicken with 1 tbsp (15 mL) of the seasoning mixture. Heat oil in open pressure cooker on medium-high heat. Add chicken; sauté 3 minutes or until browned. Add onions; sauté 3 minutes or until softened. Add water and green tea packets. Bring to boil.
- 2 Stir in rice, bell peppers, sausage and remaining seasoning mixture. Close lid. Bring pressure cooker to full pressure on high heat. Cook 5 minutes. Remove from heat. Let stand 5 minutes.
- 3 Run cold water over pressure cooker to release the pressure. Remove lid. Remove tea bags. Stir in green onions.
NUTRITION INFORMATION
(per Serving)
