“Take the pressure off of weeknight cooking” was the title of the cooking class that cheryl and I taught today at montcrest school. The science lab was turned into a bistro as pressure cookers hissed and whistled away.

We made East West Pot Roast, Rogan Josh and Shrimp, Asparagus and Lemon Rissotto. This class gave me the opportunity to answer questions about feeding children. I opined that children’s behaviour towards food is modeled after their parents. I truly feel that if mom and dad don’t take the time to cook at home at least once or twice a week that they are missing out on the opportunity to nourish the soul.

We ate well and froze the leftovers.

Shrimp, Lemon & Basil Rissotto – Serves 4

Ingredients

4 tablespoons Oil, Olive
2 tablespoons Butter
1 cloves Garlic — minced
1 Lemons — zested
1 Onions — finely chopped
1/2 cup Basil — chiffonade
2 cups Arborio rice
4 cups Stock, Chicken
1/2 cup Wine, Table, White
24 ounces Shrimp
1 cup Cheese, Parmesan — grated
1 handful Asparagus — chopped into 1″ pieces

Instructions

In a pressure cooker, heat oil and butter over medium heat. Add onion and garlic and saute until softened but not brown. Stir in rice and saute for 1 minute. Pour in stock and wine and asparagus.
Lock the lid in place and bring cooker to full pressure over high heat. Reduce to medium, just to maintain even pressure, and cook for 7 minutes.
Remove from heat and release pressure quickly.
Stir in the shrimp, asparagus, basil and parmesan cheese and put back onto heat for a couple of minutes or until shrimp and asparagus are cooked.