2 TB of The Olive Bin's Wild Mushroom & Sage Olive Oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 garlic cloves, pressed
1/2 tsp salt
1 C uncooked rice
1 lb chicken tenderloins, cute into bite-sized pieces
3 C low-sodium chicken broth
1 TB Dijon mustard
2 C small broccoli florets
1 C grated sharp cheddar cheese
2 oz cream cheese, cubed
2 TB of The Olive Bin's Sicilian Lemon Balsamic Vinegar
Cheddar Broccoli Risotto with Chicken
Ingredients
Number Of Servings: 8
Directions
- Set quick cooker to "sear" and press "start"
- Heat olive oil in the intter pot for 3 minutes. Add onion, bell pepper, garlic, and salt and cook uncovered for 4 minutes, stirring frequently. Add rice and stir to combine. Press "Cancel."
- Add the chicken, broth, and mustard, then stir. Lock the lid, select the "white rice" setting, and press "start."
- When the timer is up, press "cancel." Press the steam-release button to manually release the pressure.
- Stir in the broccoli and cheeses until well combined. Set to "sear" and press "start." Cook uncovered for 5 minutes, stirring frequently. Press "cancel." Before serving, add the balsamic vinegar.
*Use with turkey, other meats, or no meat at all!
Additional Info
From our friend and Pampered Chef consultant, Julie Gizzi. This recipe requires a quick cooker.
