Quinoa Salad

Oat Risotto with Peas and Sauteed Shrimp Pressure Cooker

Oat Risotto With Peas And Sauteed Shrimp Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• oat risotto:
• 1 tablespoon extra virgin olive oil
• ½ cup minced white onion
• 2 cloves garlic, minced
• 1 cup steel-cut oats
• 3 to 3½ cups chicken broth or water
• 1¼ cups frozen peas, thawed
• 1/3 cup grated Parmesan cheese
• 3 tablespoons chopped fresh chives
• sea salt and freshly ground black pepper, to taste

SHRIMP

• 1 tablespoon extra virgin olive oil
• 12 large (26-30 count) shrimp, peeled and deveined
• 1 tablespoon chopped fresh marjoram or basil
• 1 tablespoon fresh lemon juice

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and garlic, and cook until fragrant, stirring a few times, about 2 minutes; do not brown
3. Add the oats and cook for 1 minute
4. Add the broth, stir, and bring to a boil
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 8 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 10 minutes
11. At time, if the pressure is not all released, open the valve
12. Be careful of the steam as you remove the lid
13. The mixture should be fairly loose and creamy like risotto but still a dash of bite left in the oats
14. While the risotto is cooking, prepare the shrimp
15. Heat a large saute pan over medium-high heat, then add the oil and let warm for a minute
16. Add the shrimp and cook until they curl and turn pink, about 2 minutes per side
17. Remove from the heat and stir in the herbs and lemon juice
18. Set aside until ready to serve
19. Stir the peas, Parmesan, and chives into the oats
20. Taste for salt and pepper
21. Serve the oat risotto hot in bowls topped with three shrimp for each portion
22. Serve immediately

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