Blackened Chicken over Asparagus and Pea Risotto

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!

Ingredients:

• 2 tablespoons unsalted butter, divided
• 3 cloves garlic minced or 1 tsp of garlic powder 1/2 yellow onion
• salt and pepper, to taste
• 1 cup vegetable or chicken broth
• 1/2 cup arborio rice
• 8 oz of asparagus
• 1 cup fresh or frozen peas
• 1/2 teaspoon dried thyme or other dried herb
• 1/4 cup freshly grated Parmesan
• 1 lb boneless chicken thighs, or about 4 small thighs
• Your favorite seasoning such as pre-packaged taco powder, or a mixture of garlic powder, salt and pepper

Directions:

1. 🔪 Veg Prep (This can be done up to 3 days ahead).
1. Mince garlic
2. Small dice onion
3. Chop asparagus into 1 inch bite size pieces.
2. Saute Veg
1. Set oven to broil and place the oven rack on the top level(for the chicken).
2. Set a pressure cooker to the high saute setting.
3. Melt 1 tablespoon butter; add onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
4. Add garlic and season with salt and pepper, to taste. Saute for 1 minute.
5. Turn off saute.
3. Pressure Cook
1. Stir in broth, rice, and thyme (or other dried herb).
2. Select manual setting; adjust pressure to high, and set time for 5 minutes.
3. When finished cooking, quick-release pressure.
4. Keep pot on warm.
4. Chicken
1. While the rice is cooking, lay boneless chicken thighs on a sheet pan and season with your favorite seasonings on both sides.
2. Cook under the broiler for about 10-15 minutes, adjusting closeness to the heat if it starts to blacken too much.
3. Chicken should reach 165 degrees in the thickest piece before serving.
5. Serve
1. Stir in parmesan and remaining 1 tablespoon of butter until melted and combined, about 30 seconds to 1 minute.
2. Fold the chopped asparagus and peas into the risotto.
3. Cover and let sit on warm for 5 minutes to warm and lightly cook the asparagus and peas.
4. Serve immediately with roasted chicken.