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Pressure cooker chicken risotto

Lucy Nunes
  • 35 minutes
  • Serves 4

INGREDIENTS

600 g

Chicken thigh, fillets

7 3/4 cups

Massel chicken style liquid stock

75 g

Baby spinach

1

Brown onion

2

Garlic cloves

1 1/2 cups

Arborio rice

2 tbsp

Olive oil

30 g

Butter

3/4 cup

Parmesan, grated

1/2 cup

White wine, dry