Instant Pot Risotto with Gruyère, Ham, and Peas #recipe and #giveaway from #KimDavis

KIM DAVIS:  Needing to eat gluten-free while dining out at a restaurant, if available, I always gravitate toward ordering risotto. There's something so comforting about the dish, and even though it's basically rice, cheese, and some add-ins, the final product seems elevated somehow. I've made risotto a few times the "old-fashioned" way, laboriously stirring the arborio rice in a pot on the stovetop, slowly adding ladles of hot broth until the creamy starch is released from the rice and it's cooked through. Time-consuming and labor-intensive, I rarely made the dish. Then I heard about using an Instant Pot for risotto, and while skeptical, decided to give it a try. The results were just as good as trying to cook it stovetop, and instead of waiting an hour for dinner to get on the table, this takes maybe 20 minutes to make. Now when I'm in a hurry to fix a quick dinner, I often make Instant Pot risotto. Plus, it's versatile when it comes to the add-ins: any precooked protein and veggies can be used. I've made mushroom risotto, shrimp and asparagus risotto, and chicken and broccoli risotto, and they've all been equally delicious! 

Be sure to scroll all the way down to find out how you can win one of my audiobooks! 

Instant Pot Risotto with Gruyère, Ham, and Peas

 
Ingredients
 
1 tablespoon olive oil
1/2 onion, finely diced
1/2 teaspoon sea salt
1-1/2 cups arborio rice
1/2 cup dry white wine
4 cups (1 quart) low sodium chicken broth, plus more if needed
2 cups cooked ham, diced
1 cup frozen peas, defrosted
1/4 cup grated parmesan cheese
1 cup Gruyère, shredded
Salt and pepper to taste

 
Instructions
 
In the base pot of the Instant Pot, add the olive oil, diced onion, and sea salt. Turn the sauté function on and cook until the onions are translucent, about 2 to 3 minutes. Stir frequently and don’t allow the onions to brown.

Stir in the arborio rice, making sure the onion and oil mixture thoroughly coats the rice.

Carefully stir in the white wine, and cook until the wine is mostly absorbed by the rice, about 1 minute.

Stir in the chicken broth, scraping the bottom of the pot to keep rice from sticking. 

Switch the sauté function to the pressure cook mode. Lock the Instant Pot lid into place and set the cook time for 5 minutes.

Once the risotto has cooked for 5 minutes, turn off the heat and quick-release the pressure. Use caution as the steam can cause severe burns. 

My granddaughter bought this dragon to fit over the release button on my Instant Pot so that the steam shoots out of its mouth! 

Once the pressure has released, carefully remove the lid, titling it away from you to allow any residual steam to escape. The mixture should look soupy.

Switch the Instant Pot back to the sauté function. Vigorously stirring every 30 seconds or so, cook the rice for 2 minutes uncovered. Add in the 2 cups of diced ham and stir to combine. Continue cooking and stirring for another 2 to 3 minutes, until the risotto is tender but still chewy. It’s okay if the mixture still seems slightly runny. It will thicken with the addition of the remaining ingredients and as it cools. If the mixture becomes overly dry before the rice is cooked through, add in an additional 2 to 4 tablespoons of chicken broth.

Turn Instant Pot off and stir in the Parmesan and Gruyère. 

Once the cheese has melted into the risotto, fold in the peas. Season to taste with freshly ground pepper and salt and serve immediately.

Refrigerate leftovers in an airtight container for up to 3 days. The risotto can easily be reheated in the microwave. If it appears too thick after reheating, add in a bit of chicken broth to thin to desired consistency.

Note

This recipe is quite versatile. You can substitute any pre-cooked protein for the ham, and swap the peas out for any pre-cooked vegetable...just use your imagination and let your taste buds guide you.

💕 Click here for a free printable PDF of the recipe!💕

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Cupcake Catering Mysteries * Essentials of Murder

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

 

G I V E A W A Y   T I M E !!!

I'm giving away one audiobook, winner's choice, from my Cupcake Catering Mysteries!

Comment below and include your email (yourname at yourserver dot com) for a chance to win your choice of one of the Cupcake Catering Mystery audiobooks. (Contest ends 11:59pm on Wednesday, April 15, 2026 and is open worldwide.)

Readers, do you have a particular quick and easy dish that you frequently make?

 

 

GUEST: Nancy Coco SHORTBREAD LEMON RASPBERRY BARS #recipe @vmburns #giveaway

 VMBURNS: Today, I'm thrilled to have Nancy Coco in the kitchen ALL THE WAY FROM SCOTLAND!!!!. She's sharing information about her new book, a lovely recipe, and a fantastic giveaway! Welcome, Nancy!

Some Like It Fudgy, Others Like It Tangy

Hi all! Allie McMurphy is known for her chocolate treats but sometimes in life you find yourself with a restricted diet. One that limits lovely things like chocolate. It’s hard to come up with new recipes for a fudge book when you can’t eat chocolate. So, I started adding non-chocolate desserts.

Shortbread Lemon Raspberry Bars are a tasty tangy sweet dessert or anytime snack that is a wonderful treat for spring.

Welcome from Glasgow, Scotland. Sometime last year I decided to take 2026 and travel various places spending a month at a time to see if I want to retire there. (Don’t worry, I doubt I’ll ever retire from books.) The plan was to spend a month in each country in areas not known for tourist attractions and see if I feel at home.

So far Scotland is the winner.

Here are two pictures from Downton Glasgow and one of the inside of the train station.

Of course, it snowed the day I arrived as if to welcome me to true Scottish Spring. I loved it.

When I happily agreed to do this blog, I had no idea I would be in Scotland. I had a devil of a time finding the ingredients. I had to make some last-minute adjustments but, in the end, I think it came out just as lovely and delicious.

SHORTBREAD LEMON RASPBERRY BARS

INGREDIENTS

Shortbread Crust

(I thought it only reasonable to make shortbread while I’m in Scotland.)

1¾ cups + 3 tablespoons of flour

7 tablespoons of corn starch

7 tablespoons of sugar

1/8 teaspoon of salt

1 cup of melted butter

Toppings

¾ cup of seedless raspberry preserves (if using preserves with seeds, run it through a sieve to remove most of the seeds)

2 cups of canned lemon pie filling

Optional: 1/4 cup of powdered sugar and fresh raspberries for garnish

Figuring out where the ingredients are and what was the Scottish version was tough. In the supermarkets there are rows and rows of bread, pastries, candy and more. But when it comes to baking supplies, there are only a few small portions scattered about. My biggest trouble was finding the canned lemon pie mix. I ended up buying the box kind and making it myself. It did fine but was not very convenient. The ingredients seen here are the best match (that’s real melted butter in the one cup measure cup.

DIRECTIONS

1. Preheat oven to 350^oF. Or in my case 180 ^o C. If you can figure out how to use the stove. LOL No really, I watched three videos to figure it out. In the end I merely moved the big knob to 180 and everything worked perfectly.
   
   
   
2. Line 13x9-inch cake pan with parchment paper. All I had was a single round spring form cake tin. I figured it would do in a pinch.
3. Next, sift the dry ingredients into a medium-size bowl. Add melted butter. Use a rubber spatula to gently stir and press dough until no dry ingredients remain. Don’t over-stir!
   
   
   
4. Then I use the spatula to gently pat the short bread into the cake pan and create a smooth surface. (Don’t overwork the dough or it will get tough.)
5. Bake for 35 to 40 minutes or until golden brown.  
6. As I said, wasn’t able to find a canned lemon pie filling here. So, I chose a cooked filling in a box that you had to cook yourself. While the base was cooking, I made the filling.
7. 
8. Mine included adding water and egg yolk. You can use a box kind, too, or if you’re ambitious, you can make your own lemon curd. Be sure to read the box and have the necessary ingredients on hand to make the pie filling. Make the filling using the directions on the box.
9. Remove the short bread from the oven. While it’s still warm, spread the raspberry preserves over it, making sure to cover all the shortbread.
   
   
   
10. Gently so as not to mix the two, spoon the lemon filling over the top of the raspberry preserves. Place the dessert back in the oven for 20 minutes. Pull it out and while it’s warm, use a hot knife to score the bars to keep from crumbling later.

 

Cool. If desired, lightly dust bars with ¼ cup of powdered sugar—beware: mine melted fast-- and decorate with fresh raspberries and lemon peel. Refrigerate for 1 to 2 hours. Once set, gently cut along scored lines, and serve.

FYI – sometimes things aren’t always picture perfect. I don’t know if it was the boxed filling or the moisture in the air here, but when I removed the side ring of the spring form pan, the fillings shifted to the right, and some dripped off the short bread. It didn’t look pretty but it sure did taste yummy!

It makes around 24 bars.

READERS: What do you do when you can’t find all the ingredients for a recipe? Do you improvise? If it doesn’t look picture-perfect, do you serve it anyway? What other kinds of flavors do you think Allie should use? There will be a giveaway of one new book for the best answers.

SOME LIKE IT FUDGY

Allie McMurphy lives the sweet life running her world-famous fudge shop on Mackinac Island—but when a killer strikes, she has to turn from creating confections to extracting confessions . . .

TAKING A BITE OUT OF CRIME

As a gesture of goodwill, Allie is bringing a tray of assorted fudge to her new husband’s ex-wife, Melonie. But she finds Melonie’s body on the floor of her photography studio—where a remote-controlled camera keeps snapping picture after picture. In one, she’s alive, and in the next, she’s dead.

While Rowan Giles, another visitor to the shop, chatters nervously—and incessantly—Allie dials the police, though she encourages her husband to leave the case to another officer. Several unidentified people were leaving when she arrived on the scene. Nevertheless, Rowan is the top suspect, thanks to one thing she didn’t talk about: her bitter relationship with Melonie. Was Rowan just stirring the pot with all her gossipy gabbing?

Allie’s not so sure. She’s learning about some dark secrets in Melonie’s past. And identifying an obvious suspect is one thing, but finding the truth is a whole other kettle of fudge . . .

Don’t miss out. Pre-order Allie McMurphy’s newest mystery, Some Like It Fudgy, today, The book releases April 28^th, 2026

NANCY COCO

USA Today bestselling author of Fudge Bites, Nancy Coco—also known as Nell Hampton and Nancy Parra—has written 35+ novels and counting! Her cozy mystery lineup includes six deliciously fun series: Oregon Honey-comb Mysteries, Candy-Coated Mysteries, Kensington Palace Mysteries, Wine Country Tours Mysteries, Gluten-Free Baker’s Treat Mysteries, and Perfect Proposal Mysteries. A proud member of Sisters in Crime, Nancy always loves hearing from readers!

Cheater’s Spanakopita recipe from Molly MacRae

 

Spinach in abundance was one of the first signs of spring when we had a big garden back in northeast Tennessee (where deer and the occasional bear or cow wandered by). Spinach has such a great, fresh green taste (even when it’s frozen). It’s a bright taste, too, when combined with dill, lemon, and feta in spanakopita (spinach feta pie).

Out of necessity and choice I made a few changes to the original recipe. As a result it throws together pretty quickly. The original calls for leeks instead of onions, 8 sheets of phyllo dough, and fresh spinach. There weren’t any leeks at the store, hence the onions. And I decided to cheat with the puff pastry and frozen spinach we already had in the freezer. The pie came out well enough that we look forward to having cheater’s spanakopita again.

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

 

Cheater’s Spanakopita

Adapted from Alexa Weibel at The New York Times

 

    

Ingredients

3 tablespoons unsalted butter (plus more to butter the skillet before assembling the pie)

1 large onion (about 3 cups chopped)

6 garlic cloves, chopped

Kosher salt and black pepper

10 ounces frozen spinach (thawed and squeezed to remove liquid)

3/4 cup chopped fresh parsley

1/2 cup chopped fresh dill

1/2 cup grated Parmesan

1 lemon, zested and juiced

Pinch of ground nutmeg

2 large eggs, beaten

6 ounces crumbled feta

1 sheet frozen, ready-to-bake puff pastry, thawed

 

Directions

Heat the oven to 400 degrees F with a rack in the middle position.

In a large (8- to 10-inch) cast-iron skillet, melt the butter over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer onion garlic mixture to a medium bowl. Let the skillet cool.

Stir thawed spinach into the onion and garlic until thoroughly combined. Season with more salt and pepper to taste. 

In a large bowl, stir together the parsley, dill, Parmesan, lemon zest and juice, and nutmeg. 

Stir in the spinach mixture. Taste for salt and pepper (remembering that the feta you’re going to add next is salty).Stir in the eggs, then gently fold in the feta (trying to leave the large pieces intact).

Wipe the cooled skillet clean with a paper towel. Butter the bottom and sides. On a lightly floured board, roll the puff pastry sheet into a square large enough to cover the bottom and of the skillet and come at least partway up the sides so that you’ll be able to fold the corners over the filling.

Spoon the spinach-feta mixture into the pastry-lined skillet. Fold the corners over the filling.

Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to the middle rack of the oven. Bake until the pastry is golden brown, 20-25 minutes.

Remove from the oven and let the pie sit for 10 minutes to cool and firm. Serve warm or at room temperature.

 

🌸 click here for a free, downloadable, printable pdf of this recipe 🌸

 

 

Now available for pre-order – All Shell Breaks Loose

book 3 in the Haunted Shell Shop Mysteries!

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . . 

Happy reading!

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

 

One-Pot Fish Dish @MaddieDayAuthor #giveaway

MADDIE DAY here. I'm thrilled that A Poisonous Pour releases in just 18 days. Protagonist and wine bar owner Cece Barton is a pescatarian - a vegetarian who also eats fish. The books don't include recipes, but when I came across this recipe for a one-pot fish stew with pearl couscous, tomatoes, and black olives, I knew it was a dish Cece would love and might cook at home.

Doesn't it look pretty in my Olive Oil dish?

One Pot Fish with Tomato, Olives, and Couscous

I adapted this recipe from one by Lidey Heuck in NYT Cooking.

Ingredients

¼ cup olive oil, plus more for serving

¾ cup jarred roasted red peppers, roughly chopped

1 medium yellow onion, diced

1 pound skinless skinless white fish fillet, such as cod, fluke or halibut, cut into two-inch chunks

Kosher salt and black pepper

1 ½ tablespoons minced garlic (about 3 large cloves) - not shown in photo

1 tablespoon chopped anchovies (about 4 fillets)

1 teaspoon smoked paprika

Pinch of ground cayenne

⅓ cup dry white wine

1½ cups fish or chicken stock

1 (14-ounce) can diced tomatoes

½ cup pitted Kalamata olives

2 tablespoons chopped fresh parsley, plus more for serving

¾ cup pearl couscous

(2 teaspoons sherry vinegar or red wine vinegar - the recipe called for this but I didn't add it.)

Directions

In a large pot or Dutch oven, heat the olive oil over medium heat. Saute the onion, tossing occasionally, until tender and lightly browned, 8 to 10 minutes.

Add roasted red peppers with the garlic, paprika, and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. 

When the wine has almost entirely evaporated, add the stock, anchovies, tomatoes, olives, parsley, 1 teaspoon salt and ½ teaspoon black pepper. Bring to a boil over medium-high heat.

Add the couscous and reduce the heat. Simmer the sauce and couscous, uncovered, stirring occasionally, until it’s tender and the liquid in the pan has reduced slightly, about 5 minutes.

Ten minutes before serving, add the fish.

Gently submerge in the sauce. Cook until fish is no longer translucent. If you use it, add two tablespoons of herbal or wine vinegar.

Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil. 

Readers: How do you like your fish? Are you all caught up on the Cece Barton books and ready for the new one? I'll send one commenter an ARC of A Poisonous Pour, which will be out on April 28!

🐠🍅🫒

Murder at Cape Costumers is out and available wherever book are sold!

Next up is A Poisonous Pour! This third Cece Barton mystery releases April 28.

My most recent releases are Scone Cold Dead, #13 in the Country Store Mysteries,

 Deadly Crush, 

and A Case for the Ladies.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.