Shrimp, Corn and Bacon Risotto {Instant Pot!}

You know that risotto is my favorite thing to cook in the Instant Pot. It comes out beautifully every time, with minimal effort, and without having to add cream. So I am always on the lookout for new combinations. This one, with shrimp, bacon and corn, is a wonderful combo. If you wanted to get super fancy, you could grill the corn and shrimp first for even more flavor and color, but my family adored this dish just as written.

It's the perfect comfort food with summery flavors - great for a transitional season like this. (Work with me here, I'm still trying to transition away from summer, even though I'm wearing flannel pjs to bed...TMI.) So, all that to say, make this risotto. You won't be sorry.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.


Shrimp, Corn and Bacon Risotto

4 slices bacon, chopped
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
4 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
3 1/2 cups chicken broth
1 1/2 cups frozen corn kernels, thawed
12 oz bag frozen cooked shrimp, thawed
1/2 cup shredded Parmesan cheese

Turn the Instant Pot to the saute setting. Add the chopped bacon and cook and stir until cooked through but not too crispy. Remove the bacon with a slotted spoon to a paper-towel lined plate. Add the onion, red pepper and garlic to the bacon drippings in the pot. Cook and stir for 3-5 minutes until the vegetables are tender. Add salt and pepper to taste. Add the rice and cook and stir for 2 minutes until the rice is slightly browned. Add the wine to the pot to deglaze. (Scrape the bottom of the pot to get any bits off!)

Add the chicken broth, stir all the ingredients together, then cover the pot. Set on high pressure for 6 minutes. When the cycle is complete, do a quick release of the pressure.

Stir in the shrimp and corn and the Parmesan cheese and stir well to incorporate all the ingredients. Adjust the salt and pepper to your taste. Serves 6.

Recipe Source: Adapted for the Instant Pot from the original recipe at From a Chef's Kitchen

Bacon Risotto with Mushrooms and Peas {Instant Pot}

If I had to vote today on what would be my favorite thing to make in the Instant Pot, I would vote for risotto. I love risotto - the creamy rice, the endless meat and veggie combos, the "comfort food" component - I love everything about it. But I don't often have 30 minutes to stand at the stove and stir it. Enter the Instant Pot! It creates beautiful, creamy, delicious risotto with the cover on and sealed, and you can do something else in the meantime!

I have recipes here for risotto in the IP featuring shrimp and asparagus, Italian sausage, and I regularly adapt my favorite shrimp and spinach version for the IP too. But I knew there had to be other winning combinations.

As they say, necessity is the mother of invention, and I had a few things to use up in the fridge. And it worked out beautifully. Salty bacon pairs well with mushrooms and peas - I like the textures, the colors and the flavors! A win-win-win all around.

Have you made risotto in your IP yet? I hope you'll try it, I know you'll love it!

There are more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Inspire Me2, Show and Share, Fabulous, Hearth and Soul.

Bacon Risotto with Mushrooms and Peas

6 slices bacon, cut into bite sized pieces
1/2 cup chopped yellow onion
1 cup Arborio rice
1 cup sliced white button mushrooms
1/2 cup white wine
2 1/2 cups chicken broth
1 cup frozen peas
1/4 cup grated Parmesan cheese

Set an electric pressure cooker to browning or saute, and add the cut up bacon. Stir and cook until bacon is almost done. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.

Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.

Lock the cover and turn the pressure valve (so it's not on venting.) Set on High Pressure for 6 minutes.

When the cooker switches to Keep Warm, immediately release the pressure. After the pressure indicator drops, remove the cover.

Stir in the peas and parmesan cheese until the cheese is melted and peas are warmed through. Serve immediately. (Risotto left in the pot will thicken substantially.) Makes 4 servings.

Shrimp and Asparagus Risotto {Instant Pot!}

I love risotto. There's something soothing about the long stirring time after a hard day. But there's also something soothing about getting dinner on the table in a matter of minutes, which is why I love risotto adapted for the electric pressure cooker! In this version, there is no stirring - there's just waiting. In that time, you can make a salad, or put your feet up and read a good book for a few minutes. This risotto in the pressure cooker turns out just as delicious as stove top risotto - in half the time and with half the effort.

Shrimp is my favorite stir in to risotto, but I also love scallops and Italian sausage, so I can't wait to adapt those versions to the pressure cooker. And try many more varieties - like chicken and vegetables.

The rice is hot enough to cook the asparagus at the end, without keeping it on the heat. If you prefer to use raw shrimp, just let it cook in the rice for a couple more minutes.

Fancy dinner on a weeknight? Yes, please!

Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Shrimp and Asparagus Risotto {Instant Pot!}

2 tsp. olive oil
1 small yellow onion, diced
1 1/2 cups Arborio rice
1 cup sliced cremini or white button mushrooms
1/2 cup white wine
3 1/2 cups chicken broth
1 Tbsp butter
1 cup chopped asparagus
3/4 lb large cooked shrimp, thawed with tails removed
1/4 cup grated Parmesan cheese
1/2 tsp fresh black pepper

Set an electric pressure cooker to browning or saute, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.

Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.

Lock the cover and turn the pressure valve (so it's not on venting.) Set on High Pressure for 6 minutes.

When the cooker switches to Keep Warm, immediately release the pressure. After the pressure indicator drops, remove the top.

Switch the cooker to saute. Stir in the butter and asparagus. Cook for 1 minute, then add the shrimp.

Cook, stirring frequently, until the shrimp are pink and cooked through, approximately 1 minute, and most of the liquid has been absorbed. Stir in the cheese, vigorously, to melt the cheese and distribute it throughout the risotto. Serve immediately. (Risotto left in the pot will thicken substantially.)

Recipe Source: Adapted from The Perfect Pantry

Spanish Rice

I think it's tricky to come with good side dishes for Mexican fare - salad and chips and salsa are always my go-to. Now I have another option: this delicious Spanish rice. I amped up a "standard" recipe to include corn and black beans for additional color, flavor and texture. The result is a great accompaniment to carnitas, enchiladas, tacos, taquitos, you name it.

Start by chopping the onion and garlic.

Then heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Reduce heat to low and add the rice.

Stir constantly, while cooking over low heat for 3 minutes. Add tomatoes. (I puree mine first cause I don't like chunks!)

Stir to combine and let cook for 2 minutes. Finally, add 2 cups of broth,

salt and cumin and stir together.

Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done, adding more broth and/or water if necessary.

Drain and rinse beans and corn; add to pan

and heat just until warmed through. Sprinkle cilantro over the top. Makes 8-10 servings.

One year ago: Blueberry Oatmeal Bread
Two years ago: Bananas Foster Souffle
Three years ago: Banana Split Crepes
Four years ago: Easy Crab Cakes
Five years ago: Cashew Chicken

Find more inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate Thursday, Pennywise Platter, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy, Yuck Stops Here.

Spanish Rice

2 Tbsp. olive oil
1/2 large onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 - 10 oz. can diced tomatoes and green chiles (Rotel)
2-3 cups chicken broth
1 can corn
1 can black beans
1 tsp. cumin
1 teaspoon salt
1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)

Heat oil in a large skillet over medium heat. Add onion and garlic and cook for 3 to 4 minutes. Reduce heat to low and add rice. Stir constantly, while cooking over low heat for 3 minutes. Add tomatoes. Stir to combine and let cook for 2 minutes. Finally, add 2 cups of broth, salt and cumin and stir together.

Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done, adding more broth and/or water if necessary. Drain and rinse beans and corn; add to pan and heat just until warmed through. Sprinkle cilantro over the top. Makes 8-10 servings.

Recipe Source: Significantly adapted from The Pioneer Woman

Chicken Vegetable Risotto

I love dreaming up new combinations for risotto. Risotto is such a fun thing to make, and a delicious thing to eat, and the combinations are seemingly endless. Since I like to have a lot of colors in my food, this time I devised a risotto featuring bell peppers and snow peas. But you don't need to be limited to my choices! You could use any combination of vegetables that you like - asparagus, broccoli, etc. - just use what's in season and easily available to you.

As with all risottos, the key is a long stirring process with the gradual addition of a stock - since chicken is our meat in this version, we'll use chicken stock. Bring the stock to a simmer in a large saucepan, then reduce the heat to low and keep warm.

Season the chicken with salt and pepper, then heat a large skillet or dutch oven over high heat. Add olive oil and when it's hot, add the diced chicken.

Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper.

When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well.

When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan,

and stir frequently. When most of the liquid is absorbed,

add another 1/2 cup broth (I usually use a ladle to make this easy, but I was pouring right out of the measuring cup this time). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add back in the chicken,

then add in the snow peas.

Lastly, stir in the Parmesan cheese just before serving.

Delicious!

One year ago: Greek Layered Dip
Two years ago: Winter Squash and Apple Soup
Three years ago: Caramel Pear Pie
Four years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at Hearth and Soul, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, TGIF.

Chicken and Vegetable Risotto

2 chicken breasts, diced
1 Tbsp. olive oil
2 Tbsp. butter
4-5 green onions, sliced
1 bell pepper, diced
2 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken broth
1 cup snow peas, halved
1/2 cup freshly grated Parmesan cheese

Bring the chicken broth to a simmer in large saucepan, then reduce the heat to low and keep warm.

Season chicken with salt and pepper. Heat a large skillet or dutch oven over high heat. Add olive oil and when oil is hot, add diced chicken. Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper. When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well. When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan, and stir frequently. When most of the liquid is absorbed, add another 1/2 cup broth (I use a ladle to make this easy). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add in the snow peas. Lastly, stir in the chicken and Parmesan cheese just before serving. Serves 6.

Strawberry Rhubarb Baked Oatmeal

Here is a fun baked oatmeal recipe using that wonderful strawberry rhubarb fruit combo. Eating this is almost like eating dessert for breakfast, but in a totally socially acceptable way. (Not that brownies for breakfast aren't socially acceptable, but, well, you know...) I really enjoyed this with yogurt - hearty grains, yummy fruit, creamy yogurt - it's a great way to start the day.

Start by chopping up the strawberries and slicing the rhubarb. I used some strawberries that I had frozen earlier in the season, and they worked well. Super fresh would also be good.

Place the fruit in a bowl and add the honey.

and the cornstarch.

Stir well to coat all the fruit. Slice the banana and lay the slices in the bottom of a 9-inch baking dish. Spoon the strawberry/rhubarb mixture over the bananas.

Now in another small bowl, combine the oats, baking powder, salt, cinnamon, egg, honey, milk

and vanilla.

Stir well to combine, then carefully spread over the fruit mixture.

Sprinkle with the almonds.

Bake for 40 minutes,

then enjoy warm, with yogurt, if you like! Good morning!

One year ago: Black Bean and Veggie Quesadillas
Two years ago: Crispy Orange Beef
Three years ago: Banana Sherbet
Four years ago: Peanut Butter Banana Cream Pie


Strawberry Rhubarb Baked Oatmeal

2 cups strawberries, sliced
1 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, thinly sliced
1 Tbsp. cornstarch
1/3 cup + 1 Tbsp. honey, divided
1 cup oats
1/4 cup slivered almonds
1/2 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla

Place sliced bananas in the bottom of a lightly greased 9-inch baking dish. In a medium bowl, combine rhubarb, strawberries, 1/3 cup honey and cornstarch. Stir well to coat all the fruit, then carefully spread the strawberry mixture over the bananas.

In another bowl, combine the oats, baking powder, salt and cinnamon. Add the egg, 1 Tbsp. of honey, vanilla and milk, and stir well to combine. Pour the oats over the strawberry mixture and then sprinkle with the almonds.

Bake at 375 for 40 minutes. Serve warm, with yogurt, if you like.

Scallop Risotto

Scallops are my favorite thing to order in a restaurant, but I've never attempted to cook with them. When this month's Secret Recipe Club assignments came out, and I saw this recipe on my assigned blog, A Couple in the Kitchen, it was the push I needed to add scallops to my repertoire. And I'm so glad I did.

Risotto is an elegant and special dish on its own, but when it is prepared with wine and then studded with those richly delicious creatures from the sea, it turns any evening at home into a special occasion.

Risotto takes a while to prepare so have patience - the time is well spent and you will reap the rewards! Start by heating the butter and olive oil over medium heat in a large skillet. Add the green onions

and cook for about a minute. Then add the rice,

and cook and stir until the rice starts to get toasted, 2-3 minutes. Reduce the heat to medium low, then add the wine

and continue to cook and stir until most of the liquid is absorbed. Add the broth, about 1/4 cup at a time,

cooking and stirring until most of the liquid is absorbed before you add more broth. This process will take 20-25 minutes. Now toss in the scallops.

The scallops will need to cook just briefly, probably 2-4 minutes depending on their size. Once the scallops are opaque, sprinkle the risotto with the cheese

and stir well until the cheese is melted. Season with salt and pepper, and get ready for an elegant evening!

One year ago: Crockpot Carnitas
Two years ago: Caramel Banana Crepes
Three years ago: Carrot Souffle
Four years ago: Carrot Cake

There's more great stuff at Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Food on Friday.

Risotto with Bay Scallops

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup champagne or moscato wine
2 cups chicken broth
3/4 lb. bay scallops
1/2 cup grated Parmesan cheese

In a large skillet combine the olive oil and butter and cook over medium heat until butter is melted. Add the green onions and saute soft, about one minute. Add the rice and saute for 2-3 minutes until rice begins to toast. Add the wine and lower the heat to medium low. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, about 1/4 cup at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total).

Add the scallops and simmer until they are cooked through about 3-4 minutes. Then add the cheese, stir to mix well, season with salt and pepper to taste. Serves 3-4.

Vegetable Risotto

For this month, the theme of The Improv Challenge is peas and carrots. There are endless ideas revolving around pot pie, but as I look forward to spring, I wanted to do something a little lighter. Asparagus is just coming into season, and I thought it would be fun to combine it with peas and carrots for a delicious vegetarian risotto that is great as a main dish or a side dish. And, of course, I threw in mushrooms cause everything is better with mushrooms.

The beauty of this dish is that it is so versatile - use whatever veggies you like or have on hand - add peppers, zucchini, pea pods, etc! And if you cannot abide the idea of a meatless main dish, throw in some cooked chicken, pork or shrimp at the end.

Risotto does take a bit of time to cook but it is worth it! Bring the broth to a boil in a medium saucepan, then add the asparagus.



Reduce the heat to low and simmer for 2 minutes or until asparagus is bright green and crisp-tender. Remove the asparagus with a slotted spoon to a bowl or plate and set aside. Turn the heat to low to keep the broth warm.

In a large skillet, heat the oil over medium heat and add the carrots, onion and garlic.



Cook for a few minutes til onions are soft, then add the mushrooms.



Cook for an additional two minutes, then add the rice.



Cook and stir until rice is golden and fragrant, 3-4 minutes. Now add a ladleful of broth to the skillet.



Cook and stir until all the broth is absorbed, then add another ladleful of broth. Keep adding broth, cooking and stirring, until the rice is tender, but has a bit of a bite. Stir in the peas,



and the asparagus,



and then sprinkle with the Parmesan.



Give it a good stir, season to taste, and enjoy!

One year ago: Beef and Bok Choy Hot Pot
Two years ago: Banana Blondies
Three years ago: Mixed Rice and Barley Pilaf


Vegetable Risotto

3 cups vegetable broth
1/2 pound asparagus, cut into 2-inch pieces
1 Tbsp. olive oil
1/3 cup chopped onion
1 tsp. minced garlic
3/4 cup sliced baby carrots
1 cup quartered white mushrooms
1 cup arborio rice
1/2 cup green peas
1/3 cup grated Parmesan cheese

Bring vegetable broth to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl. Meanwhile, keep broth at a near-simmer on low heat.

Heat olive oil in large skillet over medium heat. Stir in onion, carrots and garlic; cook and stir for 3 minutes; add in mushrooms and cook for an additional 2 minutes. Add rice and cook, stirring gently, until toasted and fragrant, about 3 minutes.

Pour 1/2 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is becoming tender, about 15-20 minutes.

Mix in peas and asparagus and cook until heated through, 2 to 3 minutes. Sprinkle with Parmesan, stirring until cheese melts. Season to taste with salt and pepper. Serves 3 as main dish or 5-6 as a side dish.