Saffron Risotto with Chicken and Sundried Vegetables in the Ninja Speedi
Ingredients
- 15 ml Olive Oil
- 1 Red Onion (chopped)
- 15 g Sundried Tomato
- 15 g Chargrilled Peppers
- 250 g Risotto Rice
- 2 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!
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.