Risotto with Asparagus, Grilled Chicken Thighs and Fresh Thyme

Another easy Instant Pot Risotto Recipe.  This time I used fresh asparagus spears and juicy boneless grilled chicken thighs, seasoned with thyme and garlic powder, to balance out a nice comfort dish.  

I googled for a basic risotto using the instant pot, and loosely followed a couple key guidelines.  

1.  Ratio of Rice to Liquid (Broth) = 1:2  

2.  Frozen veggies count as a liquid, so I just poured the peas into my measuring cup, then topped with broth to the cup markings

3.  Use good white wine!  At least decent enough to drink a glass or two : ) Choose a "dry" white like a Chardonnay, Pinot Grigio or similar

3.  Fresh Parmesan works the best, but I usually go with the store prepped grated Parmesan and have had great results!  In a pinch, I will just use the big tub of Kraft Parmesan at Costco

Ingredients:

1 large white onion diced

2 tablespoons of olive oil

1 tablespoon of butter (I use Kerrygold, as it is grassfed, so a healthier fat) 

3 cups of arborio rice (or you can substitute sushi rice)

4 cups of chicken broth (I used 1 tablespoon of better than bouillon diluted in hot water)

1/2 cup of dry white wine

1/2 cup of half and half, milk or cream (more or less to taste, or can be substituted for broth)

1 bundle of asparagus, ends discarded. Chopped into 1" sections.  

1/2 cup or so of Parmesan cheese

1 lb of boneless skinless organic chicken thighs (I buy these in bulk at Costco)

fresh thyme
garlic powder
dried herbs (I used rosemary and thyme)

salt

pepper

Directions:

1.  Unroll chicken thighs and flatten slightly.  Season generously with salt, pepper, garlic powder, and dried herbs.  Sear on high heat (I use this Calphalon Saute Pan) until browning, flip and sear on the other side.  It should not be cooked through, so just a bit of pink still inside.  Remove immediately from heat and cool.  I like to put it in the fridge so they are cold for when I get them ready to freeze.  

2.  Using a steel mesh strainer, rinse the rice with cold water.  Allow to drain, and shake to get it as dry as possible.  I also "pat" the bottom, to get out remaining water.  

3.  Turn on the Instant Pot to "saute".  I use medium, and turn to low if it seems to be browning too quickly.  Add oil and butter.  Saute the onions until clear, not brown.  Add the rice.  Saute for a few minutes until the rice is coated well.  Add wine, peas and broth.  

4.  Seal the Instant Pot and set to 2 Minutes Manual High Pressure.  Quick Release as soon as the two minutes complete.  Remove steel liner to a towel on the counter.  

5.  Add in the cream, or broth, and the cheese, along with a tablespoon or more of butter.  Season as needed with salt, pepper and herbs.  Add additional liquid if it seems to be too thick.  

6.  Transfer immediately to the Glasslock Containers that you will use for freezing and reheating.  This helps to cool the risotto rapidly, and prevent overcooking.  

7.  Top the risotto with slices of the grilled chicken thighs, and then garnish with a sprig of fresh thyme.  Seal and refrigerate overnight, then transfer to the deep freezer.  

Follow this link to my post about reheating using the Instant Pot>  reheating-frozen-meals-using-instant-pot

Hope you enjoy this easy recipe.  If you give it a try, would love to hear how it comes out for you!