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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Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

September 17, 2018 2d Comments

Instant Pot Mushroom Risotto
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Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

Here is another amazing Instant Pot Risotto Recipe! I have said this before in my first Instant Pot Risotto post, but I will keep saying this – the Instant Pot makes perfect Risotto (without all the mixing)! If you are a risotto lover, then you should get an Instant Pot ASAP! I LOVE mushrooms, but unfortunately, Jimmy does NOT. He was away for the night, so I had to do dinner on my own, which was my chance to make something with mushrooms! This mushroom Instant Pot Risotto Recipe is inspired by flavors from one of my favorite Philadelphia chefs Jose Garces – in 2 of his restaurants (Amada and Distrito), he has amazing mushroom flatbreads! With these mushroom flatbreads on my mind, I whipped up this delicious Instant Pot Risotto Recipe!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Risotto Ingredients:

  • 1 T olive oil
  • 1 large red onion diced
  • 8 oz of baby portobello mushrooms chopped
  • 4 cloves of garlic chopped
  • 2/3 cup of Sherry wine
  • 1 ½ cups of Arborio rice
  • 4 cups of vegetable or chicken broth
  • ¼ teas black pepper
  • ¼ teas salt
  • 2 cups of chopped baby spinach
  • 1 cup Manchego cheese plus a little extra for topping if desired
  • 2 T of Scallions
  • Drizzle of Truffle oil optional

Cilantro Lime Crema Ingredients (optional):

  • 1 cup of sour cream
  • ¼ cup cilantro
  • Juice of ½ a lime
  • ¼ teas black pepper
  • ½ teas salt

Instructions

  1. Set Instant Pot to sauté, and sauté onions with olive oil for 8 minutes (add more olive oil if you need to).
  2. Add mushrooms and sauté for another 5 minutes.
  3. Add garlic, and sauté for 1-2 more minutes.
  4. Add sherry and cook for 3 more minutes.
  5. Add rice and stir to combine.
  6. Turn off Instant Pot.
  7. Add broth, stir to combine.
  8. Place lid on and set vent to seal.
  9. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  10. When complete, quick release.
  11. Remove lid and add cheese, salt, black pepper, scallions, and spinach and combine well.
  12. Let cook for 5 minutes.
  13. If you are making the crema topping – just place all ingredients in a food processor and process until well blended.
  14. Serve risotto in bowls – top with a drizzle of crema, cheese and a drizzle truffle oil (if desired) or just serve by itself.

Recipe Notes

This risotto is delicious without the toppings, but if you like to have fun with toppings, go for it! The truffle oil really makes all the flavors pop!

instant pot mushroom risotto

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Instant Pot Zucchini Risotto

June 13, 2018 2d Comments

Instant Pot Zucchini Risotto

Prep time: 5 minutes
Cook time: 25-30 minutes

Instant Pot Zucchini Risotto – Instant Pot Risotto Recipes | Healthy Eats by Jennie

The Instant Pot makes perfect Risotto! This will be the first of many Instant Pot Risotto Recipes, because I cannot get enough.  Typically, with risotto recipes (without the Instant Pot), it requires lots of attention with all the stirring. It is usually worth all the effort, since risotto is awesome, but now that I know how it is to make risotto with the Instant Pot, I will never make risotto without it. With the Instant Pot – no constant stirring required! This first risotto recipe here features zucchini which is a delightful summer vegetable!

Ingredients:

  • 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 white cheddar shredded (I used Irish Dubliner Cheddar) (plus 1-2 T finely shredded for topping)
  • ½ cup parmesan cheese grated
  • 3 medium sized zucchinis shredded
  • ¼ teas crushed red pepper
  • ½ teas black pepper
  • ½ teas salt

Directions:

  1. Set Instant Pot to sauté, and sauté garlic with olive oil for 1-2 minutes.
  2. Add white wine, and sauté for 1 minute more.
  3. Add rice and stir to combine.
  4. Turn off Instant Pot.
  5. Add broth, stir to combine.
  6. Place lid on and set vent to seal.
  7. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  8. When complete, quick release.
  9. Remove lid and add zucchini, cheese, salt, crushed red pepper, and black pepper, ¼ cup of broth, and stir well.
  10. Serve in bowls with a little extra cheese on top if desired.

Instant Pot Zucchini Risotto

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