For my recipe, I chose to make Cooking Light's Risotto with Fresh Mozzarella, Grape Tomatoes and Basil. Now, rather than prepare it according to the directions, I opted to adapt it for the pressure cooker! I can't say how much I love making risotto in my pressure cooker - once it's at high pressure it only takes about 7 minutes and you have creamy risotto without standing and stirring!
I loved the use of grape tomatoes and adding them at the end allowed them to maintain their shape. The fresh basil added a nice touch of spring to this dish. I must confess... only 2 of us had rave reviews of this risotto. One wouldn't touch it (that would be My Youngest - no surprise there) and My Husband liked it, but is not a fan of grape tomatoes in cooked dishes. He prefers them in salads, but he did enjoy the rest of the dish.
Here are the rest of the dishes our Supper Club made for our meal focusing on fresh herbs! Be sure to visit each of them to find out more about the recipes and links to the recipes over at Cooking Light.
Jamie of Mom's Cooking Club made Basil Parmesan Dip and Garlic Herb Dip
Sandi of Whistlestop Cafe made Chicken Stuffed with Herbs
Val of More than Burnt Toast made Olive and Asiago Rolls
Shelby of The Life & Loves of Grumpy's Honeybunch made Pound Cake with Lemon-Basil Glaze
Be sure to come on back later this week... we had a fabulous trip to Lake Gananoque in Ontario and I'll be sharing all the delicious food we had for our "shore dinners"... you won't believe it until you see it!
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.