Instant Pot Philly Cheese ‘Shroom Risotto

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

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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One Pot Farro Veggie Loaded Minestrone Soup

One Pot Farro Veggie Loaded Minestrone Soup Recipe | Healthy Eats by Jennie

I love Minestrone Soup! This Minestrone Soup Recipe is delicious and is packed with a lot of veggies! To boost its health factor, it includes farro instead of pasta! Farro is amazing in soups, so you won’t even miss the pasta! This Minestrone Soup Recipe may take some time to make, but it is a perfect meal to make ahead. It is easy to reheat for lunches / dinners and freezes well.  Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!

One Pot Farro Veggie Loaded Minestrone Soup Recipe

Course Main Course, Soup
Cuisine Comfort food, Italian
Keyword Minestrone Soup Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 2 T olive oil
  • 1 large red onion chopped
  • 1 green pepper chopped
  • 2 cups celery chopped
  • 1 1/2 cups chopped carrots
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 8 cloves garlic chopped
  • 6 cups vegetable broth (or chicken broth)
  • 2 cups water
  • 1 14.5 oz can of petite diced tomatoes
  • 1/2 cup fresh parsley chopped
  • 1 T fresh rosemary chopped
  • 1/4 teas crushed red peppers
  • 1/4 teas dried oregano
  • 1/4 teas fennel seed
  • 1 bay leaf
  • 1/2 cup farro (uncooked)
  • 1/2 cup lentils (uncooked)
  • 1 15.5 oz can of white beans (drained and rinsed) (I used Great Northern beans)
  • 2 cups chopped spinach
  • 1 lemon, juice of

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté onions, carrots, celery, green pepper, salt and black pepper for 10 minutes.

  2. Turn down heat to medium, add garlic and sauté for 1 minute more.

  3. Add broth, water, tomatoes, parsley, rosemary, crushed red peppers, oregano, fennel seed, bay leaf, farro and lentils; stir, cover with lid and cook for 25 minutes.

  4. Remove lid, add beans, stir, cover again with lid and cook for another 35 minutes.

  5. Remove lid, spinach and lemon juice and cook for 1 minute.

  6. Disregard bay leaf.

  7. Serve in bowls and garnish with fresh chopped basil.

Food Prep Tips: This can be made ahead on a food prep. It is easy to reheat for lunches / dinners and freezes well.  Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!

If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot Butternut Squash Chili, One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.

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Instant Pot Spinach and Artichoke Dip Risotto

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!

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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