Pesto chicken risotto

• Olive oil (2 tsp – 2 people) (1 tbsp – 4 people) (11/2 tbsp – 6 people)
• Peeled chopped onion (100g – 2 people) (200g – 4 people) (300g – 6 people)
• Diced chicken thigh fillets (125g – 2 people) (250g – 4 people) (375g – 6 people)
• Basil pesto (11/2 tbsp – 2 people) (3 tbsp – 4 people) (41/2 tbsp – 6 people)
• Arborio rice (150g – 2 people) (300g – 4 people) (450g – 6 people)
• Chicken stock (350ml – 2 people) (750ml – 4 people) (1.1l – 6 people)

2 people = 15 min preparation and 8 min cooking time

4 people = 5 min preparation and 8 min cooking time

6 people = 5 min preparation and 10 min cooking time

Cooking pressure = high

Add oil.

Brown onions and chicken for 2-3 minutes. Add rice. Stir to coat.

Add pesto and stock. Stir well to combine.

SEASON TO TASTE AND SERVE!