A Gluten Free Alternative to Pasta
So many times, I have craved…better yet, I have WANTED a delicious pasta! Sure there are many delicious ways to create pasta without the gluten, but sometimes you don’t want all the fuss, am I right?
I have yet to find an organic store bought gluten free pasta that tastes really good. Sure there are options out there that aren’t organic, and they actually taste pretty darn good…but in my opinion, they are loaded with toxins that I try so hard to stay away from.
If I am not in a hurry, I make my most amazing, incredible, out of this world (ya get the point, I kind of like this recipe) gluten and grain free pasta out of my cookbook: Gluten Free & Grain Free Breads, Batters & Doughs.
An Organic Risotto Recipe Cooked In Just 3 Minutes?? How?!
Although this pasta recipe pictured above (including the homemade dough and rolling it out) only takes 1/2 hour to make from start to finish, sometimes you want to cut that time even further.
How do you do that you ask? With a pressure cooker!! I am madly in ❤ with my pressure cooker.
You guys, see this incredible organic risotto recipe…it took only 3 minutes to make! Yay, you read that right….3 MINUTES!! How? With a pressure cooker, that’s how!
What is a pressure cooker?
For years now I have been using a pressure cooker. Back when my grandma used a pressure cooker, I can remember the pot shaking on the stove and being terrified of the pot!
Well fear no more, pressure cookers today are SO easy to use and couldn’t be more safe to use! I recently purchased an electric pressure cooker , and I have re-fell in love with my pressure cooker all over again and I absolutely can not believe how easy it is to use!
So let’s talk about pressure cookers for a sec. A pressure cooker cooks food up to 70% faster than traditional methods. It locks in the flavor and vitamins and reduces your stress and time in the kitchen dramatically!
My Recommendations For Pressure Cookers
As with everything out there, there are so many pressure cookers to choose from! But not all pressure cookers are created equal and quite frankly, there are some pretty shady attempts to a quality pressure cooker. So to help you take the guesswork out of which pressure cooker to buy, I am sharing the two pressure cookers that I have and recommend.
I have 2 pressure cookers:
- A Stovetop Pressure Cooker ~ I started out with this stovetop pressure cooker. Although I liked it, I feel the learning curve is somewhat difficult to start with a stovetop version. I know many may disagree with me on this, but finding the right pressure was challenging. That being said, once I learned the right pressure and got a feel for my new pot, I quickly was able to use and alter many recipes to suit my needs. Bonus, it takes up less space and can be used outside of pressure cooking too! I highly recommend the 8 quart over the 6 quart when purchasing a stovetop pressure cooker.
- Electric Pressure Cooker ~ So as I mentioned, I just got this electric pressure cooker and you guys…It.Is.AMAZING! There is something about just setting it and forgetting it. I have found the electric pressure cooker to be so easy to use and it is incredible for first-time users. When purchasing an electric pressure cooker, choose wisely…there are a LOT of poorly made ones on the market. After doing some extensive research, this model came up over and over as being the best buy and best option out there. It is a bit bigger and bulkier than the stovetop version, but it is remarkably easy to use and that my friends is why this is MY BEST PICK!
Are You Ready To Cook This Organic Risotto Recipe In 3 Minutes?
So how about we get to this totally incredible recipe already! Risotto is known to be one of the most tricky dishes to make and it is SO time consuming.
Not this recipe. Oh my you guys, it is so simple and tastes absolutely amazing. Let’s dive into this recipe already!
Butternut Squash Organic Risotto Recipe ~ A Pressure Cooker Recipe!
- 2 tbsp butter
- 3 tbsp chopped fresh sage
- 2 cups butternut squash, peeled and cubed
- 1 small onion, chopped
- 1 tsp salt
- 3 large cloves of garlic, smashed
- 1 1/2 cup organic arborio rice
- 1/4 cup white wine
- 2 cups water
- 2 cups homemade chicken stock
- 1 cup goat cheese (crumbled)
- sea salt and pepper to season
- In a pressure cooker over medium high heat or on the sauté setting (if using an electric pressure cooker) , heat the butter just until the bubbles or foam disappear, about 1 minute.
- Add sage and cook for a minute.
- Stir in chopped onions and allow the onions to cook until soft, about 5 minutes.
- Add in garlic, butternut squash,and 1 teaspoon of salt and stir until evenly coated. Cook for another 5 minutes or until the squash becomes a bit tender.
- Add the rice, white wine, stock and 2 cups of water and bring to full pressure on the high setting.
- Lower heat to maintain a high pressure or if using an electric pressure cooker just set timer for 3 minutes.
- Cook at maintained high pressure for 3 minutes and use the quick release method to release the pressure once the 3 minutes is done.
- Stir in the crumbled goat cheese and season with salt and pepper if needed.
- Troubleshooting ~ if there is still a lot of liquid, allow the risotto to sit for 10 minutes to thicken.
Recipe adapted from Food Network Kitchen
- Serving Size: 1 serving