Risotto with Chicken, Sausage and Peppers

By Beefman-2

Ingredients

• 4 boneless chicken breasts seasoned, cooked and diced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 pound sausage, sliced
• 1/2 onion, chopped
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon herbes de Provence
• 1 bay leaf
• 1 teaspoon fresh parsley, chopped
• 4 cups chicken stock, or as needed
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 mildly hot green pepper, such as a chilaca, chopped
• 8 ounces uncooked orzo pasta

Preparation

Step 1

THIS RECIPE IS FOR THE AROMA RICE COOKER
Set your rice cooker to Sauté-Then-Simmer and add olive oil and onion. Sauté until onion is translucent and softened. Add rice and cook for 2-3 minutes more. Add wine and stir until absorbed into the rice onion mixture. Add the stock, pepper, thyme, sausage and chicken and close the lid. When the rice cooker beeps stir in Parmesan and serve.