Sunday, August 5, 2018

Butternut Squash Risotto

3 tbsp.unsalted butter
1medium yellow onion, chopped
4 clove(s)garlic, minced
2 tsp.fresh rosemary
2 tsp.fresh thyme
½ tsp.ground sage
Kosher salt, to taste
ground black pepper, to taste
1 c.Arborio rice, dry
1 c.butternut squash, cut into 1-inch cubes
1 c.water
2 c.vegetable stock
1(5-oz.) pkg. shaved Parmesan cheese, divided
½ c.English walnuts, toasted, divided
Fresh basil leaves, for garnish



Directions

  1. Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes.
  2. Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes.
  3. Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid.
  4. Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.

Monday, July 16, 2018

Instant Pot Kohlrabi and Carrot Mash


We have an abundance of kohlrabi and carrots in our CSA..this is a delicious recipe to use them up!!

Kohlrabi and carrot mash
2 kohlrabi peeled and chopped
1 bunch of carrots
2 C water or chicken stock (I used bone broth)
-manual high pressure in the Instant Pot for 15 minutes, QR-
Add 
2 t nutmeg
2 t butter
S&P to taste

Mash with a potato masher.




*Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Sunday, July 15, 2018

Pretty Egg Scramble

I’m not an egg fan. In fact...I rather dislike them. But the chickens are laying like crazy and I need the protein. So I hide eggs in veggies...I just randomly threw stuff in this ‘omelette.’ It’s simply delicious!! I want to try freezing different variations for our cross-country road trip next month!
Pretty egg scramble
5 eggs
1/2 C Chopped Rainbow chard
1/4 C Chopped onions
3 T Creme Fraische
1/2 C salsa
1/4 C Swiss cheese
1/4 C chopped bacon
3 T fresh parsley
S&P to taste
Manual high pressure 15 minutes in the 3 qt IP using the flower bundlette pan.  I placed the pan on the trivet that came with the Instant Pot and also put the silicone steamer basket under the pan in to use the handles to easily remove the pan once it was done cooking.  QR.  Enjoy!!





*Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.