Name: Pea and Mushroom Risotto
Ingredients: 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

Pea and Mushroom Risotto

Hazel Wallace @thefoodmedic

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Course Main Course

Cuisine Italian

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

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

Instructions

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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