Mushroom Risotto with Peas and Spinach

  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups chicken broth
  • 1 cup arborio rice
  • 1/4 teaspoon dried thyme
  • 2 cups baby spinach
  • 3/4 cup frozen peas, thawed
  • 1/4 cup freshly grated Parmesan

DIRECTIONS:

  1. Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
  3. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
  5. Serve immediately.

Mushroom Risotto

  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. wild mushrooms, trimmed, sliced
  • Kosher salt, freshly ground pepper
  • 1 medium onion, chopped
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 4 1/2 cups vegetable or chicken stock
  • Chopped parsley and finely grated Parmesan (for serving)
  1. Set Instant Pot on medium heat or “Sauté” and pour oil into cooker insert. Add mushrooms and cook until any moisture they’ve released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
  2. As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
  3. Divide risotto among bowls. Top with parsley and Parmesan and serve.

French-Style Succotash

  • 2 cups butter beans, fresh or frozen
  • 1 tbsp. unsalted butter
  • 1/2 cup (about 5 or 6 strips) thick-cut bacon, cut into 1/4-inch lardons
  • 1 small sweet onion, finely chopped
  • 3 celery ribs, chopped into 1/4-inch dice
  • 1 medium red bell pepper, seeded and cut into 1/4-inch dice
  • 2 cups corn kernels, fresh or frozen
  • 2 large cloves garlic, minced
  • 4 scallions, white and green parts, finely chopped
  • 1 cup heavy cream
  • 2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  1. Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they’re fresh, cook for about 4 minutes. Frozen beans will need to cook for about 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
  2. Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
  3. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally. Gently fold in the butter beans, then add cream, tarragon, salt, and pepper. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.
  4. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

Sauteed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans, toasted, chopped

Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds.

DO AHEAD: Can be prepared 1 day ahead. Cover and chill.

Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds.

Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper.

Transfer to serving bowl. Sprinkle with pecans.