Ingredients
The following ingredients have 4 Servings
- 1 tablespoono olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 teaspoon salt
- 2 cups Arborio rice, rinsed in a strainer
- 1/2 cup dry white wine (Pinot Grigio works great)
- 4 cups (or 32 ounce box) low sodium chicken broth (you can also use vegetarian stock)
- 3/4 cup freshly grated parmesan cheese, divided
- 1 cup frozen peas, defrosted
- freshly ground pepper, to taste
- 2 tablespoons chives, finely chopped
Instruction
- Turn Pampered Chef Multi Cooker knob to sear setting and press to select. Turn the wheel to the time clock setting for 5 minutes and press select. Turn the blinking thermometer to medium and press and hold to start the cooking cycle.
- Add the olive oil and butter to the Multi Cooker and allow the butter to melt as it preheats. Add the onions and salt and sauté, stirring occasionally for 3 minutes or until the onions start to turn translucent.
- Add the rice and stir to evenly coat each grain with the butter mixture.
- Pour in the wine and stir allowing the rice to absorb the liquid, about 2 minutes.
- Pour in the chicken broth, cover and lock the top and turn the wheel to the custom setting and the wheel to 10 minutes and press the knob to start.
- Press the step release button on the top of the PC Multi Cooker and when all of steam is released, about 1 minute, unlock the lid.
- Stir in the peas, 1/2 cup parmesan cheese and pepper.
- Divide risotto between bowls and top with chives and additional parmesan cheese to taste.
