Yesterday was one of those days when I was once again thankful for a well stocked pantry and some left over chicken I had made the day before. For some reason I was so involved trying to perfect my pressure cooker chocolate tart (first things first, right?) that I completely forgot I needed to prepare lunch for my brood. All of a sudden everyone was starving, including me, so a fast lunch was in order.
I always keep rice in my pantry, cheese in my fridge and my homemade stock and ready-cooked sausage in the freezer all of which ended making up more than half of this meal. As I started to pile bits and pieces of leftovers and other treasures on my counter I realized a great risotto-style dish was coming together before my eyes and would be done in my rice cooker in no time. Sometimes these emergency meals become instant hits, and this was one of those creations that earned its spot in our weekday dinner rotation after just one bite.
4 ready cooked sausages, sliced diagonally
1 cup cooked chicken, shredded
1 onion, diced
1 cup white wine
4 cups chicken stock
1/4 cup shredded Parmesan cheese
2 tsp pepper
2 tbsp olive oil
1 cup Arborio rice
Set your rice cooker to Sauté-Then-Simmer and add olive oil and onion. Sauté until onion is translucent and softened. Add rice and cook for 2-3 minutes more. Add wine and stir until absorbed into the rice onion mixture.
Add the stock, pepper, thyme, sausage and chicken and close the lid.
When the rice cooker beeps stir in Parmesan and serve.
Over to You
What’s your version of a creamy risotto? Share and inspire us!