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