Risotto with Carrots, Turnips and Chicken

- ¾ cups of vialone nano rice (5.6 oz.)

- 1 ½ ecodose of water

- 2 carrots

- 1 white turnip

- 5 ½ oz. chicken

- 0.7 oz. parmesan cheese

Peel the carrots and turnip and then grate.

Toast the rice in a pressure cooker on medium heat.

After a minute, add the chicken cut into cubes and stir. After another minute, add the vegetables and 1 ½ ecodoses of boiling water (about 1 ½ cups). Mix thoroughly.

Close the cooker and cook for 7 minutes. Lowering the heat when the pot “whistles”.

Once cooked turn off the heat, let the air out of the valve and open the pot. Add a dash of extra virgin olive oil and stir with a wooden spoon. Add the Parmesan and the risotto is ready.

Optional: Season the risotto with sage and rosemary.