Risotto with Peas- Instant Pot Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsps Salted Butter
1 Cup diced yellow Onion
2 Tbsps minced Garlic
¼ Tbsp Thyme
2 Cups Arborio Rice (Rinsed)
⅓ Cup Dry Chardonnay
4 Cups Low Sodium Chicken Broth
1 Tsp Kosher Salt
1 Tsp Pepper
½ Cup Fresh grated Parmesan Cheese
10 Ounces Frozen Peas
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Directions: |
Directions:1.Turn Instant Pot into Sauté mode
2. Add butter and onion sauté until onions have started to sweat
3. Add garlic and Thyme for 1-2 minutes, once the garlic is fragrant
4. Rinse rice until water comes out clear
5. Add rice to the pot stir for about 2 minutes as it slightly turns brown
6. Add the wine, let simmer for 2 minutes
7. Warm the chicken stock (I microwaved for 45 seconds, just before boiling)
8. Add the chicken stock, salt, and pepper
9. Place on pressure lid
10. Set to High for 5 minutes (will hit pressure faster than usual due to the time in sauté mode)
11. Let natural release for 5 minutes (in keep warm mode)
12. Do quick release
13. Remove lid (staying on keep warm mode) and stir the mixture as it will look very soup like
14. Add cheese and stir until blended (by now all liquid should be absorbed)
15. Steam the frozen peas according to package
16. Add to rice mixture
17. Stir and serve. (Top with Parmesan for extra flavor) |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: A delicious and fast alternative to the traditional risotto options. If tweaking with other veggies instead of peas, cook and add at the end seperately. Mushrooms and zucchini can be added at the onion sauté stage as they will hold their shape through the pressure cooking.
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