This Recipe includes
- Arborio rice – a type of Italian short-grain rice that is necessary to make risotto
- Peas – frozen peas are best, as fresh or canned peas will cook too quickly. If you only have fresh or canned peas, add them at the end at the same time as the parmesan, instead of cooking with the rice.
- Butter – for taste.
- Vegetable stock – you can use vegetable liquid stock, or a cube with added water. You can also use chicken, beef, or a herb stock if you wish.
- Garlic powder – you can use garlic powder, or 1 crushed garlic clove, depending on what you have at home.
- Parsley – a couple of sprigs for flavor
- Parmesan cheese – for flavor
- (Optional) Onion – chopped or sliced fresh white onion.
- (Optional) Dry white wine – wine is included in the traditional Italian recipe, but you may want to leave it out if you are serving it to children or to someone who doesn’t drink alcohol. You can add a couple of tablespoons of lemon juice instead, or just leave it out completely.
Why we love it
The Italian risotto is one of those fabulous dishes that can be served by itself or as a side. It can be an easy meal for yourself on a busy weekday, or a delectable side served with a chicken or meat dish for a satisfying and healthy meal.
In this risotto variation, I’ve added peas and parmesan to make a vegetarian dish that can go with almost anything.
The one thing I will note with this recipe is that the moment when you do add the peas into the Instant pot will depend on if they are frozen peas or canned peas.
Canned peas are already cooked, so you can just add them at the end at the same time as the cheese. If you add them beforehand, they will become mushy. Frozen peas, on the other hand, can be added into the rice before cooking, and they will come out perfectly done.
Frequently asked questions
1. What to serve with it?
You can serve risotto as a main dish with a side like a carrot and potato soup or a mixed green salad. For a starter, try roasted tomatoes or these homemade oven baked cheese puffs. If you want to serve it as a side dish, try pairing it with baked lamb chops or these air fryer lemon pepper chicken drumsticks.
2. Can you prepare it in advance?
Yes, this pea and parmesan risotto can be prepared in advance and stored in the fridge for around a day or so.
If you want to freeze it however, I recommend doing so before you add the parmesan cheese. Let it cool completely and place it in an airtight glass container, and it should last a couple of months.
If you like this recipe
- 1.5 cups uncooked arborio rice
- 1/2 cup grated Parmesan cheese
- 1 cup of frozen green peas *
- 2 tablespoons butter
- 6 cups of vegetable or beef stock
- pinch of garlic powder
- 2-3 sprigs of chopped parsley
- pinch of salt and pepper
- (Optional) 1/2 cup dry white wine
- (Optional) 1 medium sliced onion
- Add all the ingredients to the instant pot, except for the parmesan cheese.
- Set the Instant pot to cook for on high for 5 minutes.
- Let it natural release when it finishes and beeps. Open the instant pot carefully and stir the risotto.
- Add in the parmesan cheese and stir. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
- Serve while warm.
* If you only have fresh or canned peas, add them at the end at the same time as the parmesan, instead of cooking with the rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 509mgCarbohydrates: 68gFiber: 15gSugar: 13gProtein: 17g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!