Time to prepare: 10 mins to prep
Time to cook: 7 mins to cook
Time to cook: 7 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0.3g
Glucose: 4.6g
Fructose: 0.5g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 4.7g
Monounsaturated:2.9g
Polyunsaturated: 1.2g
Trans: 0.2g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0.2g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 3.4g 14%
Net Carbs: 93
Sodium: 501.1mg 21%
Potassium: 264.3
Cholesterol: 62
Nutritional Values (g)
Calories: 593 Fat: 10g
Protein: 26g Carbs: 96g
Protein: 26g Carbs: 96g
Recipe Instructions
Ingredients
Onions (Raw)
3/4 cup, chopped / 120 grams
3/4 cup, chopped / 120 grams
Mushrooms (Portabella, raw)
1 cup diced / 86 grams
1 cup diced / 86 grams
Arborio Rice (Trader Joes)
16 oz / 454 grams
16 oz / 454 grams
Butter (Unsalted)
2 tbsp / 28.4 grams
2 tbsp / 28.4 grams
Chicken, meat only (Broilers or fryers, roasted)
1 1/2 cup, chopped or diced / 210 grams
1 1/2 cup, chopped or diced / 210 grams
Chicken Stock (Organic – Kirkland Signature)
4 cup / 960 grams
4 cup / 960 grams
Cooking wine (Alcoholic beverage)
4 tbsp / 58.8 grams
4 tbsp / 58.8 grams
Instructions
Step 1
Heat a pan over medium heat. Melt butter. Sauté onion and mushrooms in butter until tender, 5-10 minutes. Remove from pan.
Step 2
Sauté risotto a few minutes; once transparent, add cooking wine and sauté until wine has cooked out.
Step 3
Add back in vegetables, add in chicken, and pour in 4 cups stock.
Step 4
Cook on high for 7 minutes in pressure cooker, do fast release. Serve immediately and enjoy!