Cajun Spiced Chicken Risotto

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.

15m
Prep time
15m
Cook time
360
Calories
12
Ingredients
8
Servings

What you'll need

Cajun

Garlic Salt

Organic Coriander Ground

Ingredients

2 tbsp (30 ml) Cajun
1 tbsp (15 ml) Garlic Salt
1 tsp (5 ml) Organic Coriander Ground
1 (500 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
2 tbsp (30 ml) extra virgin olive oil
1 1/2 cups (375 ml) diced onions (1-inch/2.5 cm dice)
3 cups (750 ml) water
6 green tea bags
2 cups (500 ml) Arborio rice
1 1/2 cups (375 ml) diced assorted colours bell peppers (1-inch/2.5 cm dice)
1/2 (250 g) andouille sausage, sliced diagonally into ½-inch (1 cm) thick slices
1 cup (250 ml) diagonally sliced green onions

Nutrition information (per Serving)

360Calories
65mgCholesterol
1190mgSodium
19gProtein
11gTotal Fat
4gFiber
45gCarbohydrates

Preparation

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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