Saffron Risotto with Chicken and Sundried Vegetables in the Ninja Speedi
Ingredients
- 15 ml olive oil
- 1 Red Onions (chopped)
- 15 g Sundried Tomato
- 15 g Chargrilled Peppers
- 250 g Risotto Rice
- 350 g Chicken breast (chopped)
- 750 ml Vegetable Stock
- Parmesan cheese (to taste)
Instructions
- Heat the olive oil in the Ninja Speedi on Sear/Sauté Level 5.
- Add the chopped red onion, sundried tomato, chargrilled peppers, and chopped chicken breast to the pot.
- Sauté for 3-4 minutes until the onion is translucent and the chicken is slightly browned.
- Stir in the risotto rice and cook for an additional 2 minutes, allowing the rice to absorb the flavors.
- Pour in the vegetable stock and bring the mixture to a boil.
- Once boiling, reduce the heat to simmer on Level 2-3.
- Cover and let it simmer for 20-25 minutes, stirring occasionally, until all the stock is absorbed and the risotto is creamy.
- Finally, stir through a tablespoon of grated Parmesan cheese and serve immediately, garnished with extra Parmesan if desired. Enjoy your delicious Saffron Risotto with Chicken and Sundried Vegetables!
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Nick Jolliffe
Home Cook, Foodie, and Recipe Tinkerer
Nick Jolliffe is a self-proclaimed food enthusiast who loves nothing more than experimenting with new flavours and ingredients at home. With a passion for cooking that borders on obsession, Nick is always on the lookout for inspiration to create delicious, mouth-watering dishes to share with friends and family. When he's not busy scouring cookbooks or browsing food blogs, you can find him whipping up a storm in his kitchen, always eager to try out new recipes and techniques.