Comments on: Pressure Cooker Southwest Pinto Bean Chard Risotto

By: Barbara Schieving

Barbara Schieving — Tue, 14 Jun 2022 21:32:22 +0000

In reply to Frances. Thanks Frances for sharing how you changed it up. I'm glad it was a hit!

By: Frances

Frances — Tue, 14 Jun 2022 20:41:37 +0000

Very pleased with recipe. I was looking for something to go with some Mexican enchilada chicken and came across this which seemed more interesting then plain rice. Loved that it cooked in 4 minutes- what a joy. I added small colorful peppers to the pot when I sauted the onion. I didn’t have quite enough risotto so added a bit of farro which takes just a bit longer to cook, but with the simmering at the end was just fine. I added 4 ounces of baby spinach that I needed to use up–loved the recipe and it will be a “go to” one for me. It was cooked perfectly and was creamy. Thank you.

By: Barbara Schieving

Barbara Schieving — Tue, 25 Feb 2020 20:14:44 +0000

In reply to LeAnn. Yes, that should work well.

By: LeAnn

LeAnn — Tue, 25 Feb 2020 18:53:32 +0000

I have everything on hand but the chard. Can I sub fresh spinach?

By: Barbara Schieving

Barbara Schieving — Tue, 17 Sep 2019 13:02:05 +0000

In reply to Kem Thisdell. Thanks for sharing Kem!

By: Kem Thisdell

Kem Thisdell — Tue, 17 Sep 2019 05:12:38 +0000

This was awesome. The only thing I changed was cheddar cheese for the pepper jack. I had to cook the rice for 6 minutes so it was creamy… but what a great recipe!

By: Barbara Schieving

Barbara Schieving — Thu, 15 Aug 2019 21:32:21 +0000

In reply to Tina. Hi Tina - yes, it is pepitas. Add 1/4 to 1/2 cup toasted pumpkin seeds to garnish. Enjoy!

By: Tina

Tina — Thu, 15 Aug 2019 20:50:31 +0000

In the picture it looks like you also added pepitas or something like that. It’s not in the recipe though.