DOES OLIVE GARDEN HAVE RISOTTO RECIPES

Steps:

• Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

  Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

  Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

  Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.

Steps:

• Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
• Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
• Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
• Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then
• Serve topped with grated Parmesan, if desired, and some warm, crusty bread.