Instant Pot Barley Risotto With Sweet Potato And Sausage Recipes

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SAUSAGE AND RICE RISOTTO IN THE INSTANT POT



Sausage and Rice Risotto in The Instant Pot image

I took a recipe I had been working on for risotto and adapted it for the Instant Pot electric pressure cooker. It really turned out delicious. I cooked the whole thing in the pressure cooker and it took much less time than it would cooking risotto in the usual way. This is a complete meal with a nice salad or it can be a nice...

Provided by J. White Harris

Categories     Pork

Time 30m

Number Of Ingredients 13

1 Tbsp olive oil
8 oz italian sausage
1 bell pepper - chopped
1 large sweet onion, chopped
2 clove garlic, chopped
1 c uncooked, aborio rice
1/3 c dry red wine
3 c chicken broth
1 tsp italian seasoning
1 c tomato sauce
1 tsp red pepper flakes
1/4 tsp fresh ground black pepper
1/2 c shredded parmesan cheese

Steps:

  • 1. Set the Instant Pot to SAUTE add the olive oil and the sausage breaking sausage apart as it browns.
  • 2. Add the peppers and onion and cook stirring occasionally until onion is opaque. Add the garlic, cook another minute.
  • 3. Add the rice and the wine to the sausage mixture and cook for a couple minutes, stirring often until the wine is absorbed.
  • 4. Now, add the chicken broth, and Italian seasoning, stir to mix. Turn SAUTE off. Secure the lid on the Instant Pot. Push MANUEL and set the pressure time for 6 minutes.
  • 5. 5. Let the cooker go into KEEP WARM mode and count 10 minutes. Then press CANCEL and twist the steam release handle on the lid to VENTING position. Note: If the liquid has not been fully absorbed, press SAUTE and stir until liquid is absorbed.
  • 6. To this, stir in tomato sauce, Parmesan cheese, black pepper, and red pepper flakes, stir until well incorporated and tomato sauce is absorbed. Turn Instant Pot off and enjoy a delicious Sausage and Rice Risotto.
  • 7. Serve this with a side salad and some garlic bread and enjoy a delicious meal.

SWEET POTATO BARLEY RISOTTO IN THE CROCK POT



Sweet Potato Barley Risotto in the Crock Pot image

For Christmas 2005 my sweet husband got me a bunch of low fat cookbooks. So for my favorite has been a Canadian one called "125 Best Vegetarian Slow Cooker Recipes" by Judith Finlayson. This is an adaptation of a recipe from that cookbook that we enjoyed. If you desire some cheese can be sprinkled on the finished product, but we didn't think it needed it. For the record, I used an olive oil infused with garlic. Olive or vegetable would be good here.

Provided by ladypit

Categories     Yam/Sweet Potato

Time 8h15m

Yield 4-8 serving(s)

Number Of Ingredients 7

1/2 tablespoon olive oil
2 -2 1/2 onions
1 teaspoon minced garlic
1/2 teaspoon dried rosemary
1 1/2 cups pearl barley
3 cups vegetable stock
2 sweet potatoes

Steps:

  • Chop your onions finely.
  • Peel the sweet potato and chop into small pieces. I like to keep my chopped sweet potato in a bowl of water until I need it because I think it keeps it from changing color.
  • Heat a large skillet over medium heat with the oil in it. When the oil gets hot add the onions and cook until softened, stirring frequently.
  • Then add the garlic and rosemary and stir for about a minute.
  • Stir in the barley and stir until the barley is combined well.
  • Add the stock and bring to a boil.
  • Drain the sweet potatoes (if they were in water) and place into a large crockpot.
  • Pour the boiling stock mixture over top and stir well.
  • Cook on low for 8 hours until the barley and sweet potato are cooked through. If possible open the crockpot about halfway through and stir well.

Nutrition Facts : Calories 359.4, Fat 2.7, SaturatedFat 0.5, Sodium 44.4, Carbohydrate 77.2, Fiber 14.5, Sugar 5.7, Protein 9

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