Risotto cooked in a pressure cooker comes out creamy with just the right bite to the rice, and no stirring is needed. Green tea adds a mild herb flavour to the cooking liquid in this Cajun-seasoned risotto.
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Ingredients
Mix Cajun seasoning, garlic salt and ground coriander. Sprinkle chicken with 1 tbsp (15 mL) of the seasoning mixture. Heat oil in open pressure cooker on medium-high heat. Add chicken; sauté 3 minutes or until browned. Add onions; sauté 3 minutes or until softened. Add water and green tea packets. Bring to boil.
Stir in rice, bell peppers, sausage and remaining seasoning mixture. Close lid. Bring pressure cooker to full pressure on high heat. Cook 5 minutes. Remove from heat. Let stand 5 minutes.
Run cold water over pressure cooker to release the pressure. Remove lid. Remove tea bags. Stir in green onions.
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