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Dinner, Lunch

Risotto with Plant-Based Chicken Tenders

  • Prep 5 mins
  • Total 25 mins
  • Easy
  • Serves 2

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!

Compatible with

Cooking mode

Step-by-step instruction without your screen going to sleep

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

Utensils

  • Strainer
  • Rubber Spatula
  • Silicone tongs
  • Measuring Cups
  • 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.