Instant pot chorizo and pea risotto
An easy Italian risotto with chorizo and peas made in the instant pot.
Equipment
Ingredients
- 1.5 cups uncooked arborio rice
- 200 g chorizo sausage peeled and chopped
- 1/2 cup grated Parmesan cheese
- 1 cup of frozen green peas *
- 2 tablespoons butter
- 6 cups of beef stock
- pinch of garlic powder
- 2-3 sprigs of chopped parsley
- pinch of salt and pepper
- 1/2 cup of dry white wine (optional)
- 1 medium onion, sliced (optional)
Instructions
- 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.
Notes
* 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
Serving: 1gCalories: 676kcalCarbohydrates: 69gProtein: 29gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 14gCholesterol: 70mgSodium: 1126mgFiber: 15gSugar: 13g
Please 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.
Tried this recipe?Let us know how it was!