Cooked in a pressure cooker or by the traditional method risotto is a firm favourite in our household and this chicken (or turkey) risotto is probably the one we make the most often.
Heat the oil and butter in the pressure cooker and sauté the leeks for about 3 minutes until softened.
Stir in the rice and cook for a minute or two while stirring.
Stir in the white wine, and keep stirring until the wine has been absorbed. Add the chicken or turkey.
Add the stock all in one go. Secure the lid and bring up to High Pressure. Cook for 7 minutes.
Release the pressure quickly (see instruction manual for how to do this). Stir in the cheese and allow to stand for 5 minutes. Taste and season with salt and pepper before serving.
Conventional Method
Heat the oil and butter in a large open pan and sauté the leeks for about 3 minutes until softened.
Stir in the rice and cook for a minute or two while stirring. Stir in the white wine and keep stirring until the wine has been absorbed.
Add the chicken or turkey.
Add the stock a ladleful at a time. You will need an additional 400ml/14 floz/1⅔ cups. Cook while stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added all the stock and the rice is just tender. Add a little more liquid if required.
Once the rice is tender, remove from the heat. Stir in the cheese. Taste and season with salt and pepper as required.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)