Risotto with Plant-Based Chicken Tenders
This quick and easy meal comes together in 15 minutes and tastes amazing. It’s made with a simple risotto and spinach base and topped with crispy plant-based chicken tenders. Topped off with fresh green pesto for a complete meal.
Tip:Swap out the risotto for your favorite rice, such as jasmine or brown rice. Cook in broth instead of water for added flavor and nutrients!
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 cup Arborio rice, rinsed
- 4 cups vegetable broth
- 1 cup baby spinach
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
LEVEL 2 (CRISPER TRAY)
- 1 package (8 ounces) frozen breaded plant-based chicken tenders
OPTIONAL TOPPINGS
- Basil pesto, as desired
- Lime wedges
- Measuring Cups
- Rubber Spatula
- Silicone tongs
- Strainer
Instructions
Step 1
Place all level 1 ingredients in the pot and stir to combine.
Step 2
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place the plant-based chicken tenders on top of the tray.
Step 3
Close the lid and flip the SmartSwitch™ to RAPIDCOOKER.
Step 4
Select SPEEDI MEALS, set temperature to 350°F, and set time to 10 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
Step 5
When cooking is complete, transfer the tenders to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the risotto and let it sit in the pot for 5 minutes to soak up any additional liquid. Serve with tenders and toppings as desired.