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