Asiago Shrimp Risotto

I have mentioned before my love of the electric presser cooker I bought last year. Seriously get one!!!!!! Then you can make Asiago Shrimp Risotto in nothing flat!

Asiago Shrimp Risotto 2

If you have never made risotto before, it is a labor of love. Heating stock, sautéing onions, garlic, and rice, then adding stock cup by cup, all the while stirring constantly. The whole process is at least 30 minutes.

Asiago Shrimp Risotto 6

And unless you switch arms every so often, you will end up with a Popeye arm….lol.

This version is a quick, easy, no-stir, and delicious! This is where the pressure cooker comes in.

When….notice I didn’t say if…….you get a presser cooker, look for one with a rice setting and a sear setting. Makes all kinds of one pot meals.

Asiago Shrimp Risotto 4

Cooker set on sear, I melted butter and sautéed the onion and garlic. Added the rice and cooked for just a minute, a splash of white wine and a few more seconds…..just to cook off the alcohol. Then the chicken stock. I like stock better than broth, it has a richer flavor.

A quick stir and then the lids goes on and the cooker is set on the rice setting for 10 minutes. Once cooked let the steam out, set the cooker back to the sear feature. Add the shrimp, more stock and cook until the shrimp are opaque. Add cheese, butter and herbs……….Asiago Shrimp Risotto!!
In 20 minutes and with little effort you can have creamy, cheesy, risotto, loaded with shrimp and fresh herbs. Without any pressure except from the cooker!!!!!

Asiago Shrimp Risotto Collage

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asiago Shrimp Risotto 2

Asiago Shrimp Risotto

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Scale
  • 4 tablespoons butter, divided
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2 tablespoons dry white wine
  • 4 1/2 cups low-sodium chicken stock, divided
  • Coarse salt and freshly ground pepper
  • 1 pound large shrimp, thawed,peeled and deveined
  • 3/4 cup grated Asiago cheese
  • 1/4 cup tarragon and flat-leaf parsley, chopped

Instructions

  1. In an electric pressure cooker set on sear, melt 2 tablespoons butter over medium heat. Add onion and garlic, sauté until translucent, about 4 minutes. Add rice and cook, stirring, 1 minute more. Add wine and cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
  2. Secure lid. Set pressure cooker on rice setting for 10 minutes. Vent pressure, then remove lid. Reset to sear setting and stir in shrimp with remaining 1 1/2 cups broth, and cook until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

Keywords: instant pot, garlic, butter, shrimp, arborio rice, onion, seafood, easy, main dish

 

Cinnamon Apple Donuts

No matter how un-fall like this sounds…..I do not like Apple Cider. This time of year is all about apple cider donuts……well, how about Cinnamon Apple Donuts instead.

I was just sitting on the computer…..well not really sitting on it…..that would be a problem,….sitting at it, when I really wanted a donut!!

I used to work, as I have told before, in a grocery store bakery. While I was not the donut maker, a lovely woman named Charlene was. All her donuts were made from scratch and were the best donuts I have ever had! Continue reading “Cinnamon Apple Donuts”

Chili Shepherds Pie

As the temperature drops, comfort foods are in the cool air…….Chili Shepherds Pie is the best of two comfort foods!!

Chili Shepherds Pie

Chili is a must for fall, nothing warms the body and soul quite like a bowl of chili.

Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water, some add cream or milk, some add butter, but whatever your way, creamy mashed potatoes always hit the spot.

Chili Shepherds Pie 4

Now these two together in the tradition of Shepherds Pie sounded like a hearty, fall dish to warm your innards.

This dish can be made from scratch, using leftovers, or by buying ready made at the local grocery store.

I have the chili recipe and my favorite way to make mashed potatoes recipe listed below.

Chili Shepherds Pie 3

If you have left over chili and mashed potatoes, just reheat them and follow the recipe.

If you are in a hurry and need a meal quick……use canned chili and ready made mashed potatoes.
I used a cast iron skillet, but you can chose your own vessel.

Chili Shepherds Pie 9

Place the chili in the pan, sprinkle with cheese, and cover with mashed potatoes.

Broil until golden brown……serve and enjoy a two, two two fall foods in one………Chili Shepherds Pie!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chili Shepherds Pie

  • Author: Marty Boyd

Ingredients

Scale
  • I recipe of Hearty Chili
  • 1 recipe mashed potatoes
  • 1 cup shredded cheddar cheese ( or cheese or your choice)

Instructions

  1. Preheat oven to broil.
  2. Place chili in a large cast iron skillet.
  3. Sprinkle cheese over chili.
  4. Cover with mashed potatoes.
  5. Spread the potatoes to cover the chili.
  6. Place under broiler for 5-7 minutes or until potatoes are golden brown.
  7. Remove from broiler.
  8. Serve and enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Chili


Ingredients

Scale
  • 1 pound ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 1/2 cups beef stock
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce cans pinto beans, drained and rinsed
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 3 Tablespoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ cup cornmeal

Instructions

  1. In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat.
  2. Add remaining ingredients, stirring well. Cover and cook over low heat, stirring occasionally, for about 2 hours.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mashed Potatoes


Ingredients

Scale
  • 1 1/2 pounds potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • Salt and Pepper to taste

Instructions

  1. Place the peeled and cut potatoes into a medium saucepan. Cover with cold water. Add a half teaspoon of salt to the water. Over high heat, bring to a boil. Reduce the heat to low to maintain a simmer, and for 15 to 20 minutes, or until are fork tender.
  2. Melt the butter and warm the cream in the microwave.
  3. Drain the water from potatoes, leaving potatoes in pan. Pour the heated cream and melted butter over the potatoes. Mash the potatoes using a potato masher, mashing until the potatoes are smooth. Don’t over-beat. Add salt and pepper to taste.