Chicken Cacciatore
Shrimp and Pea Risotto
| By : |
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
1 serving
|
Ingredients
- 2 tsp olive oil
- 1 clove garlic minced
- 1/4 cup onion chopped
- 1/4 cup brown rice
- 1 tbsp lemon juice
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/2 cup frozen cooked shrimp thawed
- 1/4 tsp black pepper
- 1/4 cup fresh dill chopped (or
1 teaspoon dried - 1/4 cup fresh parsley chopped
Ingredients
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Instructions
- Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. it has come up to temperature, add the olive oil.
- Add the garlic and onions, and cook, stirring frequently for 3 minutes, or until it begins to soften.
- Add the rice and stir for 1 minute. Add the lemon juice and stir for 1 more minute. Add the broth, stir through.
- Close the lid and the vent, use the Manual setting and cook on High for 35 minutes.
- Quick release the pressure according to the manufacturer’s directions then open then lid. Turn the setting to Sauté and Less. Add peas and stir for 2 minutes, stirring constantly, allowing excess liquid to evaporate.
- Stir in the shrimp and cook for 2 minutes. Season with black pepper.
- Serve in a bowl, garnished with parsley and dill.
Patricia Gilroy BA BSc mNTOI is a Nutritional Therapist practicing in Dublin, Ireland. She sees clients seeking nutritional support for specific issues as well as those wishing to improve their overall health and wellbeing.
Patricia designs tailor made individualised meal plans to address a range of issues including weight management, digestive health, autoimmune conditions , cardiovascular health, hormonal imbalance and pre and post-partum issues. She believes in educating clients, empowering them with the knowledge to take control of their nutritional needs.
Patricia holds a Bachelor of Science in Nutritional Therapy from The University of West London
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