Ingredients for Pressure Cooker Risotto With Peas
- 3 tablespoons butter
- 1 medium onion, chopped
- Arborio Rice
- Frozen Peas
- Chicken Broth
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper to taste
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How to Make Pressure Cooker Risotto With Peas
- Heat 2 tablespoons of butter in your pressure cooker over medium heat.
- Add 1 medium onion, chopped, and sauté for 4-5 minutes until softened, stirring frequently to prevent browning.
- Add 1 cup Arborio rice and sauté until lightly browned, about 2 minutes, stirring constantly.
- Stir in 1 cup frozen peas and 4 cups hot chicken stock. Stir well to combine.
- Secure the pressure cooker lid and bring to high pressure.
- Once pressure is reached, reduce heat to low and cook for 13 minutes (or 7 minutes on high pressure, adjusting based on your cooker's instructions).
- Allow the pressure to release naturally. Once the pressure is fully released, carefully open the lid.
- Stir in 1 tablespoon butter, 1/2 cup grated Parmesan cheese, and freshly ground black pepper to taste.
- Let stand for 1-2 minutes, allowing the cheese and butter to melt completely and create a creamy texture.
- Stir thoroughly and serve immediately. Enjoy your perfectly creamy and quick risotto!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
11g
Fat
36g
Carbs
15g
