I just wanted to say thank you SO MUCH for all your kind words on yesterday’s post about What Blogging Has Taught Me. It was so comforting to learn that I’m not the only one who has struggled with some of the things I talked about. And I was so happy to hear how many of you took the time to be proud of yourselves as well!!! At the suggestion of a reader, I’ve added an image to that post so that it can be pinned more easily on Pinterest if you’re interested in going back and doing that.
I know I just did a post about how much I love my pressure cooker, but I just have to share one more recipe with you guys. Then I promise i’ll take a break since I know not everyone has one! Remember at the end of the post when I said I was going to try Pressure Cooker Risotto? Well I did it! And it was awesome.
How does risotto in 15 minutes, packed full of veggies, no stirring required sound to you guys? Good?! I thought so.
I looked at a few recipes online, as well as the one in the book that came with my pressure cooker to get an idea what I was doing. Then I dove right in. After it was done cooking, I was a little worried there was too much liquid, but once I stirred it around, there was the perfect amount. The rice stuck a little bit to the bottom, but it didn’t burn, and most of it came up with a little stirring.
The sweet potato chunks broke apart a bit and gave it a pretty orange color, and it got just as creamy as it does when you spend an hour stirring constantly. I added some shrimp at the end to kick it up a notch, but you could definitely leave them out to make it totally vegetarian.
Pressure Cooker Risotto
Prep Time: 5 min
Cook Time: 10 min
Keywords: pressure cooker entree side healthy vegetarian vegetables sweet potato spinach shrimp
Ingredients (Serves 4)
For the Risotto
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 c onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 sweet potato, diced
- 1/2 c frozen peas
- 1 tsp paprika
- 3/4 tsp cayenne pepper
- 1 c arborio rice
- 3 c vegetable broth
- 2 handfuls fresh baby spinach
- 1/4 c grated parmesan cheese, optional
For the Shrimp (optional)
- 15-20 medium shrimp, pre-cooked & frozen
- juice from 1/2 a lemon
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
For the Risotto
Heat the pressure cooker pot over medium heat. Add the butter and EVOO and let the butter melt.
Add the onion, garlic, peppers and sweet potato and saute for 3-4 minutes.
Add the rice and mix well, sauteing for an additional minute.
Add the peas, seasonings and the vegetable broth and stir to combine.
Add the pressure cooker lid, secure and cook on high, according to pressure cooker directions, for 8 minutes.
Release the pressure, add the spinach and cheese if desired and stir until spinach wilts.
For the Shrimp
Defrost shrimp by placing in a colander and running under cold water.
While risotto is cooking, heat a pan over medium heat. Add olive oil, garlic, shrimp, spices and lemon juice.
Saute for 5-7 minutes or until shrimp are heated through.
Stir shrimp in to the risotto after it’s cooked.
So there you have it! SO easy to make and so delicious.
Enjoy! –Lindsay– Today’s Workout: Was in the mood to push myself so I put together a new 1000 rep workout. I broke it down into 10 moves, 25 reps of each, repeated 4 times.
This.was.killer. If you’re not feeling the burn after this one, I want your legs. Seriously, I almost collapsed on the last set of lunges. If 1000 is too much for you, just do the cycle twice. This took me about 45 minutes, but there was a little editing going on while I was doing it as I worked out the best moves and what order to do them in.