Pressure Cooker Risotto

Ingredients

2 Tbsp. Olive Oil

2 Tbsp. Butter

1 C. Finely chopped onion

2 Cloves Garlic, minced (I use the jarred garlic)

4 C. Arborio Rice

Juice of 1 Lemon (~1/4 c.) & enough Water to make 1 c. of liquid total

1 tsp. Kosher Salt (less if you're using table salt)

8 C. Chicken Broth

1/2 - 2 c. Water (may be needed for after cooking, but usually I don't have to use this)

Romano Cheese

Cooking Instructions

1. Heat Oil & Butter

2. Saute Onion (2-3 min) until translucent

3. Add the Rice and Saute for another 3-5 minutes - until opaque (I usually saute for 5 full minutes with that amount of rice)

4. Add salt and lemon juice/water mixture.

5. Stir & cook until liquid is absorbed

6. Add 8 c. chicken broth & stir

7. Set Pressure Cooker on High Pressure for 6 minutes.

8. Quick Release method

9. Set Pressure Cooker to Simmer

10. Stir rice and simmer until liquid is absorbed

11. If you want to add more liquid do it now and start with 1/2c. and simmer til absorbed. Keep adding liquid until you get the consistency you desire. (I typically do not have to do this step.)

11. Serve with Romano Cheese

We set out mix-ins. Ours are lemon wedges, cooked cubed chicken, sugar plum tomato halves and romano cheese. Broccoli, asparagus, carrots and peas would all be great mix-ins as well.

Serves 8 as small main course.

For InnVision- Meatballs with Sweet & Sour Sauce

Meatballs with Sweet & Sour Sauce for 25

1 bag of frozen meatballs from Costco (170 meatballs, 6lbs)

6 bell peppers (red yellow orange are sweeter for the kids) chopped into 1 inch pieces

2-3 (20oz) cans of pineapple chunks

1 large onion chopped into 1 inch pieces

1 large bottle (44oz or more) of sweat and sour sauce (or make from scratch) – Teriyaki sauce also works

** cook meatballs (heat through from frozen)

Sauté bell peppers and onions until slightly tender

Combine meatballs, bell peppers, onions, and pineapple and sauce and simmer until ready to serve

Rice for 25: Cook 6 ¼ cups white or brown rice, according to package.

For InnVision- a great way to divide this up is to have 1 person do all the meatballs, 1 person do all the sauce, and 1 person do all the rice.

For InnVision- Baked Ziti

For InnVision- Baked Ziti to serve 25

3 lbs ground beef or turkey

3 large jars of spaghetti sauce with roasted garlic

1 TB dried oregano

1 TB dried parsley

dash salt, pepper

2 large onions, chopped

2 ½ lb package of rigatoni noodles

3 lb mozarella cheese, grated

Cook pasta, drain.

Brown meat with onions and seasonings. Add sauce and ¼ cup water. Bring to a boil, then simmer for 10 minutes. Into 2 greased 10 x 14 pans layer sauce, pasta, cheese until all ingredients are used. Cover with foil and bake at 350 for 35 minutes. Remove foil last 5 minutes for cheese to be bubbly and brown.

For InnVision- Baked Macaroni and Cheese

For InnVision- Baked Macaroni and Cheese to serve 25

2 ½ lb package (60 oz) of elbow macaroni

10 TB butter

5 TB flour

5 tsp salt

1 ¼ tsp dry mustard

1 tsp pepper

7 ½ cups milk

10 cups shredded cheddar cheese

Cook macaroni, drain.

Melt butter in large pot and stir in flour, salt, mustard and pepper. Heat milk up in the microwave for 4 minutes and pour in pot. Stir and cook til thickened. Remove from heat and add cheese. Add noodles, mix and pour into 2 greased 10 x 14 pans. Bake at 350 degrees for 20-30 minutes.