Risotto with Peas
Cooking MethodPressure Cooker
Ingredients
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 cup arborio or other short-grain rice
- 1 cup frozen peas
- 2 1/4 cups chicken broth
- 1/3 cup Parmesan cheese
- 1/8 teaspoon pepper
Instructions
In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes, until soft Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock; stir well. Close lid and bring to high pressure. Lower heat and cook for 7 minutes. Release pressure and open the lid. Stir in additional one tablespoon of butter, parmesan and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
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