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Risotto with Stuffed Italian Chicken Breasts
1/2 cup diced onion
3 garlic cloves, minced
2 cups Arborio rice
6 cups chicken stock
3-4 tblsp butter
1 cup Parmesan cheese
2 chicken breasts
2 ounces mozzarella cheese
1/2 medium tomato, diced
5-6 basil leaves, chopped
Preheat your rice on Sauté-The-Simmer for 3-5 minutes. Melt 1 tablespoon of butter in the inner pot and add the onions and garlic. Sauté until translucent.
Add in rice, stirring to completely cover in butter, adding more if needed. Add chicken stock and close the lid. The rice cooker will automatically switch to a simmer.
Toss together the mozzarella cheese, tomatoes and basil. Slice a pocket lengthwise into each chicken breast. Stuff the filling into each pocket, put in the Steam Tray and set inside the inner pot.
After 18 minutes have passed check the chicken for doneness and remove it from the rice cooker. Wrap in foil and set aside. When the cooking cycle ends stir the remaining 2 tablespoons of butter and the Parmesan cheese into the risotto.