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pea and parmesan risotto

Instant pot pea and parmesan risotto

An easy Italian risotto with peas and parmesan made in the instant pot.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Courses
Cuisine Italian
Servings 4
Calories 449 kcal

Equipment

Ingredients
  

  • 1.5 cups uncooked arborio rice
  • 1/2 cup grated Parmesan cheese
  • 1 cup of frozen green peas *
  • 1 medium sliced onion (optional)
  • 1/2 cup of dry white wine (optional)

Herbs and spices

  • 6 cups of vegetable or beef stock
  • pinch of garlic powder
  • 2-3 sprigs of chopped parsley
  • 2 tablespoons butter
  • pinch of salt and pepper

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: 449kcalCarbohydrates: 68gProtein: 17gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 26mgSodium: 509mgFiber: 15gSugar: 13g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.