Chicken Mushroom Asparagus Risotto

Ingredients

• chicken broth low sodium

  Great Value

  5 cup or 1.23kg

• Shallots

  Raw

  1 shallot (medium) or 43g

• Boneless Skinless Chicken Breast

  Kirkland Signature

  16 oz or 448g

• Splendido Extra Virgin Olive Oil Cold Pressed

  President's Choice

  2 tsp or 10g

• Parmesan Cheese

  100% Grated - Safeway

  6 tablespoon or 30g

• Original Long Grain Rice

  Uncle Ben's

  1 ¼ cup or 268g

• Pepper

  Spices, black

  ½ tsp or 1g

• Mushrooms

  Portabella, raw

  454g

• Asparagus

  Raw

  1 cup or 134g

Directions

1. Heat the olive oil while the Instant Pot is on sauté mode. Add shallots, asparagus, and mushrooms. Sauté 2-3 minutes or until shallots are translucent.
2. Remove vegetables from the Instant Pot, add cubed chicken breast.
3. Add short grain brown rice, chicken stock, and pepper. Lock the lid into place and turn venting valve to sealing. Cook on high pressure using the manual setting for 25 minutes. Let pressure release naturally.
4. Turn the Instant Pot to sauté and add vegetables and parmesan cheese.
5. Mix until cheese is melted and risotto thickens, between 2-5 minutes.
6. Top with fresh parmesan cheese and enjoy!

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