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Pea & Mushroom Risotto Recipe

Pea and Mushroom Risotto

Hazel Wallace @thefoodmedic
Course Main Course
Cuisine Italian


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp olive oil
  • 25 g butter
  • 1 onion chopped
  • 2 garlic clove finely chopped
  • 350 g Arborio Rice
  • 250 g mushrooms sliced
  • 125 ml white wine or additional stock
  • 1.3 litres hot vegetable stock
  • 200 g frozen peas
  • 50 g parmesan cheese
  • 2 tbsp chopped flat-leaf parsley
  • Salt & Pepper


  • Select saute, and when the display indicates Hot, add the olive oil and butter to the inner pot.
  • Add the onions and cook, stirring occasionally, until they begin to turn translucent.
  • Add the garlic and stir, then add the rice and mushrooms and cook for 2-3 minutes.
  • Pour in the wine (if using) and the stock and deglaze the base of the inner pot.
  • Secure the lid, and select Pressure Cook and set the time to 7 minutes.
  • When the cooking program finishes, allow the pressure to release naturally for a few minutes then quick release the remaining pressure.
  • Remove the lid, add the peas and give the risotto a stir.
  • Add the parmesan and stir in half of the chopped parsley and season with salt & pepper.
  • Serve with the remaining parsley sprinkled on top.
Keyword In an Instant Chef, Instant Pot, vegetarian
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