Cacio E Pepe Instant pot Risotto
6
577
16.6
73.5
29.3
An Incredibly easy and flavorful take on Cacio e Pepe, using some frozen veggies to bulk it up and Chick’n for protein.
Ingredients
- 1 tsp Salt
- Fresh black pepper to your liking. (2-3 teaspoons to start)
- 1.50 tbsps Olive Oil
- 6 clove of Garlic, minced
- 2.5 cups Arborio Rice
- 4 ounce Sauvignon Blanc
- 1 tbsp salted butter
- 1 bag of Morningstar Chick’n Strips
- 5 cups Vegetable Broth
- 1 medium shallot
- 2.50 cups frozen Peas & Carrots
- 6 ounces pecorino romano cheese
- Optional: more cheese to top
- Mince your shallot, then sauté in your instant pot with the olive oil for 6-8 minutes, until translucent.
- Mince your garlic and add that to the shallot, as well as the rice. Cook for about 1 minute, then add the wine and cook for another minute or so, until it has begun to evaporate.
- Add all the broth and 1 teaspoon of salt.
- Lock the lid and pressure cook on high for 6 minutes.
- While your rice is cooking, fully cook your peas & carrots (either in the microwave or stovetop) until the carrots reach desired tenderness.
- Cook your chick’n using the package instructions.
- When the timer goes off for the rice, release the pressure manually and open the lid.
- Add your cheese, butter and pepper and mix well.
- Add your peas & carrots as well as your chick’n strips. Season to taste with more salt or pepper if desired.
- Optional: Top with parmesan or pecorino cheese
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