Instant Pot Philly Cheese ‘Shroom Risotto

September 16, 2019 Leave a comment

Instant Pot Philly Cheese ‘Shroom Risotto – Risotto Recipe | Healthy Eats by Jennie

MistfitsMarket sent me a lot of mushrooms in one of my organic produce deliveries.  I thought, why not include them in a Risotto Recipe?!?! I was also in the mood for a Cheese Steak. I then decided to make a Risotto Recipe that fulfills that Cheese Steak craving. Since I live in Philly, I know how amazing Cheese Steaks are! But I can’t seem to come to calling this a cheese steak recipe when there isn’t any steak, therefore I am calling this Risotto Recipe – Philly Cheese ‘Shroom!  This is one of my favorite Risotto recipes, and I think that this may be yours too once you try it! When I tried it, my mind was blown on how amazing it was! read more

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Instant Pot Pimento Cheese and Collard Greens Risotto

July 15, 2019 1 Comment

Instant Pot Pimento Cheese and Collard Greens Risotto – Vegetarian Risotto Recipes | Healthy Eats by Jennie

A big bunch of Collard Greens showed up in my organic produce delivery from MistfitsMarket.  Collard Greens remind me of southern food, which also reminds me of pimento cheese. I thought it would be a great idea to incorporate both in one of my Vegetarian Risotto Recipes! It turned out amazing! If you love collard greens and pimento cheese, then you will LOVE this Vegetarian Risotto Recipe!  With the Instant Pot, you can enjoy Risotto without all the stirring!   read more

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Instant Pot Spinach and Artichoke Dip Risotto

March 4, 2019 1 Comment

Instant Pot Spinach Artichoke Risotto – Instant Pot Vegetarian Risotto Recipe | Healthy Eats by Jennie

I LOVE Risotto and LOVE Spinach and Artichoke Dip! I thought that it would be genius to make an Instant Pot Vegetarian Risotto Recipe that tastes like Spinach and Artichoke Dip! Risotto is amazing and Spinach and Artichoke Dip is amazing – both together ABSOLUTELY makes the best Instant Pot Vegetarian Risotto Recipe!  With the Instant Pot, you can enjoy Risotto without all the stirring!

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Instant Pot Spinach and Artichoke Dip Risotto

Course Appetizer, Main Course, Side Dish
Cuisine American, Comfort food
Keyword Instant Pot Vegetarian Risotto Recipe, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 large sweet Vidalia onion chopped
  • 2 T olive oil
  • 1 teas black pepper
  • 1 teas salt
  • 8 cloves of garlic chopped
  • 1 14 oz can of quartered artichokes in brine chopped
  • 2/3 cup dry white wine
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • 1/2 teas crushed red pepper
  • 4 cups fresh spinach chopped
  • 8 oz extra sharp white cheddar shredded (I used Cracker Barrel Aged Reserve) (reserve about 2 T finely shredded for topping)
  • 1/2 cup Parmesan cheese grated

Instructions

  1. Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.

  2. Add garlic and sauté for 1 minute more.

  3. Add white wine, and sauté for 1 minute more.

  4. Add rice and stir to combine.

  5. Turn off Instant Pot.

  6. Add 3 ¾ cups of the broth, artichokes, ¼ teas crushed red pepper, and stir to combine.

  7. Place lid on and set vent to seal.

  8. Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).

  9. Meanwhile, chop your spinach and shred your cheese.

  10. When Instant Pot timer is complete, quick release.

  11. Remove lid and add spinach, and ¼ cup of broth, and stir until well combined.

  12. Add cheddar and Parmesan cheese, ½ teas black pepper, ½ teas salt and ¼ teas crushed red pepper and stir well.

  13. Then add spinach and stir well.

  14. Serve in bowls with a little extra cheese on top of desired.

Try on a food prep Sunday for some weekday meals. I made this on a food prep Sunday, and enjoyed this ALL week for my lunches, as this makes around 5 hearty servings.

You can also try another Instant Vegetarian Risotto Recipe on a food prep Sunday too. Be sure to also check out my Instant Pot Broccoli Cheese Risotto, Instant Pot Zucchini Risotto, and my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.

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Instant Pot Broccoli Cheese Risotto

September 24, 2018 1 Comment

broccoli cheese risotto
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Instant Pot Broccoli Cheese Risotto

I will continue to say that the Instant Pot makes perfect Risotto! Here is another Vegetarian Risotto Recipe! The flavors of Broccoli Cheese soup are so comforting and delicious – I thought it would be great to blend those in with a Vegetarian Risotto Recipe! And with the Instant Pot – you can enjoy Risotto without the arm workout with all the stirring! Before posting this, my sister Becky made this for her and her husband, and they said it was one of their favorites! Photo credit also goes to Becky. Hope you enjoy this as much as we did!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 head of broccoli cut into florets 2 cups
  • ½ cup of water
  • 7 cloves of garlic chopped
  • 1 T olive oil
  • ½ cups dry white wine
  • 2 cups Arborio rice
  • 4 cups of vegetable or chicken broth + ¼ cup
  • 1 cup extra sharp white cheddar shredded I used Cracker Barrel (plus 1-2 T finely shredded for topping)
  • ½ cup parmesan cheese grated
  • ¼ teas crushed red pepper
  • ½ teas black pepper
  • ½ teas salt

Instructions

  1. Start with the Broccoli by putting the broccoli florets and ½ cup of water in the Instant Pot.
  2. Place lid on and set vent to seal.
  3. Set Instant Pot to manual for 1 minute.
  4. When complete, quick release, remove / drain broccoli and set aside.
  5. Next, set Instant Pot to sauté, and sauté garlic with olive oil for 1-2 minutes.
  6. Add white wine, and sauté for 1 minute more.
  7. Add rice and stir to combine.
  8. Turn off Instant Pot.
  9. Add broth, stir to combine.
  10. Place lid on and set vent to seal.
  11. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  12. Meanwhile, chop your broccoli.
  13. When Instant Pot timer is complete, quick release.
  14. Remove lid and add broccoli, cheese, salt, crushed red pepper, and black pepper, ¼ cup of broth.

Recipe Notes

If you are in the mood for another Vegetarian Risotto Recipe, try my Instant Pot Zucchini Risotto recipe or my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema recipe.

instant pot broccoli cheese risotto

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Italian Roasted Asparagus and Tomatoes

June 18, 2018 Leave a comment

Italian Roasted Asparagus and Tomatoes
Prep time: 10 minutes
Cook time: 20 minutes

Italian Roasted Asparagus and Tomatoes – Jersey Fresh | Healthy Eats by Jennie

Last weekend, I visited my sister down at the Jersey Shore and we went to the Brigantine Farmers Market on Saturday morning to buy some Jersey Fresh produce. I picked up some Jersey Fresh tomatoes, asparagus and basil. I was excited to use these Jersey gems, so I created this dish to feature these tasty treats! The juice that is produced from roasting the veggies and especially the tomatoes will make your mouth wanting more!

Ingredients:

  • 1 bunch of asparagus (with hard ends cut off / removed)
  • 5 cloves of garlic chopped
  • 2 T olive oil
  • 2 T Sherry
  • ¼ teas salt
  • ¼ teas black pepper
  • 1 tomato sliced then halved and quartered
  • 5-6 pepperoncini peppers with stems removed and chopped
  • ¼ cup shredded asiago cheese
  • ¼ cup shredded parmesan cheese
  • 1/8 teas crushed red peppers (optional)
  • 2 T of chopped fresh basil
  • Juice of a lemon

Directions:

  1. Preheat oven to 400.
  2. In a small mixing blow, whisk together olive oil, sherry salt, and black pepper.
  3. Then in a large mixing bowl, combine asparagus, garlic and contents of the small bowl from the above step.
  4. In a large glass baking pan, spread out the asparagus.
  5. Then evenly drizzle the remaining dressing / garlic from the mixing bowl over the asparagus.
  6. Then evenly place the tomatoes and pepperoncini peppers on top.
  7. Then evenly sprinkle the cheese.
  8. Then sprinkle the crushed red peppers on top (if you would like a bit of a spicy kick).
  9. Roast in the oven for 20 minutes.
  10. Remove from oven, top with fresh basil and finish off with lemon juice.

Italian Roasted Asparagus and Tomatoes

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Lemony Asiago-Parm Roasted Asparagus

April 18, 2018 Leave a comment

Lemony Asiago-Parm Roasted Asparagus
Prep time: 2 minutes
Cook time: 15 minutes
Lemony Asiago-Parm Roasted Asparagus - Easy Vegetarian Recipes

There are so many easy vegetarian recipes out there, but this one tastes so amazing that you will forget that it’s vegetarian! It is super easy, super quick and super delicious! If asparagus is not your favorite, no worries, this will change your mind!

Ingredients:

  • 1 bunch of asparagus (with hard ends cut off / removed)
  • 4 cloves of garlic chopped
  • 2 T olive oil
  • ¼ teas salt
  • ¼ teas black pepper
  • ¼ cup shredded asiago cheese
  • ¼ cup shredded parmesan cheese
  • 1/8 teas crushed red peppers
  • 1/8 teas dried parsley
  • Zest of a lemon
  • Juice of a lemon

Directions:

  1. In a large mixing bowl, combine asparagus, olive oil, salt, black pepper, lemon zest, garlic.
  2. Line a baking sheet with foil
  3. Spread out asparagus mixture on foiled baking sheet
  4. Top with cheese
  5. Sprinkle crushed red peppers and parsley on top
  6. Roast in oven at 400 degrees for 15 minutes
  7. Finish off with lemon juice

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