Instant Pot Risotto (with optional broccoli)
Plus, 5 Dinners in Real Life
Hi!
We’re halfway through September…how’s back-to-school season going at your house?
At my house, it’s going surprisingly well (knock on wood) which isn’t to say that it’s easy but it’s definitely easier than it used to be. The kids are older, for one. They’re also returning to schools that they know and like, as opposed to last year when both kids started at new schools.
For the first time in almost a decade, we’ve made it through the first two months of school without any tears being shed. It feels like a miracle. For so many years, I was that parent, the one with the kid wrapped around their leg crying and refusing to let go. I was the parent sitting in the school parking lot trying to coax my child out of the car. I was the parent calling my husband afterwards, in tears myself, because it’s so awful dropping your kid off at school when they don’t want to go.
For those of you still moving through these years, I know how hard it is. I feel so much empathy for you! It does get easier, but it’s hard to predict when and why. Hang in there and be kind to yourself after drop-off. You’re doing the best you can. Also, buying yourself a coffee and a pastry after an especially tough drop-off is always a good idea.
This year, the main emotion I’ve been feeling after drop-off is gratitude. I’m thankful that my kids are happily settled into 4th & 8th grade and I’m so appreciative of the many adults who are caring for, teaching and entertaining them during the school year. Teachers, coaches, and school volunteers, where would we be without you!!
Recipe of the Week: Instant Pot Risotto
This risotto recipe can be cooked in less than 30 minutes and you’re not doing a thing for most of that time. No more standing by the stove stirring a pot of risotto, just let your pressure cooker do the work! This risotto is soft and creamy but the individual grains of arborio rice hold their shape and still have texture - in other words, it’s perfect risotto.
The recipe on my blog is for Instant Pot broccoli risotto. The finely chopped broccoli blends in completely, insuring that the risotto still has a smooth, creamy texture. You can choose to make the recipe as written, or simply leave out the broccoli and make plain risotto with garlic and parmesan.
Here's how you make Instant Pot risotto:
Step 1: Saute onion in olive oil.
Step 2: Add the chopped broccoli (if using) and garlic. Add broth, salt and arborio rice.
Step 3: Cook for 6 minutes, instant release.
Step 4: Stir in loads of grated parmesan cheese. Don’t skimp on the parmesan!
Find the full recipe here → Instant Pot Risotto
A Few Recipe Tips:
The easiest way to make this recipe is by using a bag of pre-cut broccoli florets. Simply drop the florets in a food processor and blend until finely chopped. You can also use a food processor to chop the onion.
Risotto is made with arborio rice, which is a starchy short grain rice. The grains of arborio hold their shape when cooked but also release starch that helps give risotto a creamy texture. You can’t make this recipe with any other type of rice.
After the rice has cooked, you can add more broth (heat it first) if you want a looser consistency. You can also add warm cream.
In addition to parmesan, you can add also add Pecorino Romano, goat cheese, feta, Fontina or another type of cheese.
If you have leftover risotto, you can combine about 2 cups of cold risotto with one whisked egg. Shape the risotto into patties about the size of a burger, or slightly smaller. If the patties won’t hold together you can mix in a few tablespoons of flour. Pour panko or regular fine breadcrumbs onto a plate and press the patties into the breadcrumbs to coat. Fry the risotto cakes in a non-stick pan with olive oil until they’re heated and crispy, 3 to 4 minutes a side.
5 Dinners in Real Life
I’m always curious about what other families are eating. Aren’t you? I hope that my week of real life dinners will provide helpful recipes & cooking ideas for your family. Here’s what my crew ate last week:
Monday: This underwhelming dinner featured my mediocre attempt at zucchini latkes (soggy, not crispy) and some oily, slightly undercooked eggplant. Luckily, I also served a delicious baguette and feta cheese so all was not lost.
Tuesday: We had another birthday in the family, this time Sorin’s, so we ordered in Thai food and enjoyed apple pie à la mode.
Wednesday: Below I talk about a cookbook called Bottom of the pot : Persian Recipes and Stories by Naz Deravian and tonight I made one of her recipes, the roasted dill salmon. It’s so good! We had the salmon with rice and green beans.
Thursday: I updated a recipe on my blog, creamy baked polenta, which was what we had for dinner with roasted vegetables on the side.
Friday: We had an affordable pizza night (frozen Trader Joe’s Pizza) with salad, then enjoyed strawberry popsicles (the kids) and leftover pie with vanilla ice cream while watching the 1970s version of Freaky Friday.
Cookbooks
Cookbooks like Bottom of the Pot : Persian Recipes and Stories are the type of cookbook that I like to own so I can slowly work my way through the stories and recipes. This cookbook uses stories about family and home and rich descriptions of the aromas and flavors of Persian food to transport you over continents and through decades of a life lived in Iran, California and Canada.
Some recipes are a fun exploration into Persian cuisine, like vibrant Kookoo Kadoo (a mix of spices, rose petals, barberries, orange zest and eggs) and other recipes have become easy weeknight meals at my house, like roasted dill salmon with a flavorful sauce made from citrus, maple syrup and soy sauce.
This is a beautiful cookbook, well worth checking out!
That’s it for today! We enjoyed gloriously cool weather this week. Although I haven’t gone into full pumpkin spice mode I have been happily pouring Nut Pods cinnamon swirl oat creamer into my coffee and snacking on crackers with Trader Joe’s cinnamon dusted Toscano cheese. Happy Fall!
Buuuuut…the weather is heating up again this weekend (ugh) so we’ll be heading out the beach to make the most of it. Hope you have a good weekend!
Jenny