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!

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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.

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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.

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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

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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

Scale

Ingredients

  • 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

 

Marinated Mozzarella

Marinated Mozzarella is your Sunday snack ticket!!!

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Sunday snacks……what football game would be complete without them??

This is one of the easiest recipes ever…….I kid you not. Cut. Mix. Pour. Store.

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It can literally be made in about 10 minutes. A pound block of mozzarella cheese, cut into cubes, then mixed with sundries tomatoes, garlic, and herb…….covered with olive oil and marinade.

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Only downside to this recipe is that it needs to be removed from the frig about an hour before game time. The olive oil does tend to set up and you need to allow it to return to room temp.

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This could be considered a plus…….take out the cheese, and by the time you get your favorite team garb on, you are ready to go…….I know, but in girl time, it will take an hour to get ready!!

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So, enjoy a snack of Marinated Mozzarella at your next Sunday game!!!!

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P.S. Marinated Mozzarella can also be an elegant appetizer for special occasions or holidays.

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Marinated Mozzarella 4

Marinated Mozzarella

  • Author: Marty Boyd

Scale

Ingredients

  • 1 pound mozzarella cheese,cut into 1-inch cubes
  • 1/2 cup, sun dried tomatoes in oil drained,diced
  • 2 teaspoons fresh thyme
  • 2 garlic cloves, minced
  • 11/4 cups olive oil
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Place all ingredients except oil in a large bowl and toss to bled ingredients.
  2. Place tossed cheese mixture into a large mason jar. Pour olive oil over cheese in jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.

 

Herbed Shrimp and Pasta with Crispy Crumbs

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I teased this recipe Sunday on Instagram when I made it…….for all of you who ask….and those of you who begged ( you know who you are) for the recipe ……..ta da!!!!!!!

Herbed Shrimp & Pasta with Crispy Crumbs.

I’m not sure…..and I don’t mean to brag…..but, this was one of the best “forking” things I have ever made!!!!!

Herbed shrimp is hardly new and adding pasta didn’t make rockets flare, but, the crispy crumbs…….they added a taste beyond compare!!!

Oh look….. I’m a poet…..lol. Continue reading “Herbed Shrimp and Pasta with Crispy Crumbs”