Human Bean on a budget

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
  1. Mince your shallot, then sauté in your instant pot with the olive oil for 6-8  minutes, until translucent.
  2. 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. 
  3. Add all the broth and 1 teaspoon of salt.
  4. Lock the lid and pressure cook on high for 6 minutes.
  5. While your rice is cooking, fully cook your peas & carrots (either in the microwave or stovetop) until the carrots reach desired tenderness.
  6. Cook your chick’n using the package instructions.
  7. When the timer goes off for the rice, release the pressure manually and open the lid.
  8. Add your cheese, butter and pepper and mix well. 
  9. Add your peas & carrots as well as your chick’n strips. Season to taste with more salt or pepper if desired.
  10. Optional: Top with parmesan or pecorino cheese

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