During the busy Holiday season, we all need quick, delicious meals that will satisfy the whole family without requiring a lot of effort. This Creamy Shrimp Risotto with basil skillet bread is one of my FAVORITES! And yes, you can create RISOTTO in a pressure cooker that turns out perfectly creamy and wonderful! And I confess, I was a doubter, too, when I first saw a pressure cooker risotto recipe – could it really be true? In just 6 minutes?? I had to find out. One batch later, I was a believer and I’ve never looked back. Heavenly!
Creamy Holiday Shrimp Risotto
1 Tbs. butter
2 cups uncooked Arborio rice
5 cups water (if you’re not adding the crab dip mix listed below, use broth instead of water)
1 cup dry white wine
1 pkg. Rabbit Creek Gourmet Hot and Creamy Crab Dip Mix
2 cups thinly sliced baby bella mushrooms
14 oz. can Italian stewed tomatoes, drained slightly, chopped
1 lb. raw, de-veined and shelled small shrimp
12 oz. cream cheese, softened
½ cup chopped Italian parsley
1 cup freshly grated Parmesan cheese, divided use
Heat butter in pressure cooker pot; when butter is sizzling a bit, stir in rice and sauté for 1-2 minutes; add broth and wine. Securely lock pressure cooker lid into place; choose high setting for 6 minutes. When timer sounds, perform a quick release to release all pressure in pressure cooker; remove lid and gently stir in remaining ingredients and half of Parmesan cheese. Serve risotto garnished with remaining Parmesan cheese and additional Italian parsley, as desired.
Basil Garlic Skillet Bread
This recipe comes together quickly and easily, and I like how rustic it looks when baked in a cast iron skillet. It’s very soft in texture and to-die-for when served with a good slather of the basil butter.
¾ cup warm water
1 tsp. granulated sugar
2 ½ tsp. quick rise instant yeast
2 Tbs. good olive oil
1 tsp. kosher salt
1 tsp. dried oregano flakes
2 cloves finely minced garlic
1/2 cup grated Parmesan cheese
2 – 2 ¼ cups Farmer Direct white whole wheat flour, divided use
2 Tbs. melted unsalted butter
1 Tbs. minced fresh basil leaves
pinch of red pepper flakes
In a the bowl of a stand mixer fitted with a dough hook, combine warm water with sugar and yeast; let mixture rest for 5 minutes so yeast can foam.
Stir in oil, salt, oregano, minced garlic, Parmesan, and 1 cup flour; add remaining flour as needed, until dough begins to pull away from the sides of the bowl; knead for 4-5 minutes.
Place dough into a well-greased 10” cast iron skillet (or a 9”- 10” greased baking dish); cover with a towel and let rise in a warm spot for 25-30 minutes. Meanwhile, combine melted butter with basil and red pepper flakes; reserve.
Preheat oven to 375 degrees F. Bake bread on center rack, uncovered, for 20-25 minutes or until golden brown on the top and bottom. Remove bread from oven and brush top with reserved butter mixture. Cut bread into slices and serve warm with remaining butter mixture, as desired.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, December 2016. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!