Chicken Pressed Risotto

Name: Chicken Pressed Risotto
Total time: 30 min
Yield: 6
Ingredients: 2 cups of uncooked rice; 4 tablespoons of oil; 1 onion, chopped into small pieces; 2 cloves of garlic, minced; 1 chicken breast, cut into cubes; 1 packet of chicken broth; 4 cups of hot water; 1 carrot, peeled and cut into small pieces; 1 large potato, peeled and cut into small pieces; 1 tablespoon of salt; 1/2 cup of chopped fresh parsley; 1/2 cup of grated Parmesan cheese

1
2 cups of uncooked rice
2
4 tablespoons of oil
3
1 onion, chopped into small pieces
4
2 cloves of garlic, minced
5
1 chicken breast, cut into cubes
6
1 packet of chicken broth
7
4 cups of hot water
8
1 carrot, peeled and cut into small pieces
9
1 large potato, peeled and cut into small pieces
10
1 tablespoon of salt
11
1/2 cup of chopped fresh parsley
12
1/2 cup of grated Parmesan cheese

Ingredients

1
2 cups of uncooked rice
2
4 tablespoons of oil
3
1 onion, chopped into small pieces
4
2 cloves of garlic, minced
5
1 chicken breast, cut into cubes
6
1 packet of chicken broth
7
4 cups of hot water
8
1 carrot, peeled and cut into small pieces
9
1 large potato, peeled and cut into small pieces
10
1 tablespoon of salt
11
1/2 cup of chopped fresh parsley
12
1/2 cup of grated Parmesan cheese

Directions

1
In a pressure cooker, heat the oil, sauté the onion, garlic, and chicken cubes
2
Add the potato, carrot, and chicken broth
3
Mix everything gently
4
Add the rice and mix all the ingredients together delicately
5
Add water, salt, and close the pressure cooker
6
Start the pressure cooker, wait 3 minutes, turn off the heat, and open after all the steam has dissipated
7
Transfer to a serving dish, sprinkle with parsley and Parmesan cheese.