Butternut Squash Risotto

3 tbsp.	unsalted butter	Add Hy-Vee unsalted butter
1	medium yellow onion, chopped	Add medium yellow onion, chopped
4 clove(s)	garlic, minced	Add garlic, minced
2 tsp.	fresh rosemary	Add Hy-Vee dried rosemary
2 tsp.	fresh thyme	Add Hy-Vee dried thyme
½ tsp.	ground sage	Add ground sage
	Kosher salt, to taste	Add Kosher salt, to taste
	ground black pepper, to taste	Add Hy-Vee ground black pepper, to taste
1 c.	Arborio rice, dry	Add Hy-Vee Select Arborio rice, dry
1 c.	butternut squash, cut into 1-inch cubes	Add butternut squash, cut into 1-inch cubes
1 c.	water	Add water
2 c.	vegetable stock	Add Hy-Vee vegetable stock
1	(5-oz.) pkg. shaved Parmesan cheese, divided	Add (5-oz.) pkg. shaved Parmesan cheese, divided
½ c.	English walnuts, toasted, divided	Add Hy-Vee English walnuts, toasted, divided
	Fresh basil leaves, for garnish Directions Step1 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. Step2 Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes. Step3 Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid. Step4 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.

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.

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.