INSTANT POT RISOTTO WITH PEAS RECIPES

PARMESAN-MUSHROOM RISOTTO WITH PEAS – INSTANT POT RECIPES

Parmesan-Mushroom Risotto with Peas – Instant Pot Recipes image

From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021. You won’t be missing any meat with this beautiful bowl of creamy risotto packed with mushrooms and dotted with gorgeous green peas. It’s a fancy yet easy full meal that you can enjoy for yourself anytime.

Provided by Lisa Childs

Total Time 30 minutes

Yield 1 serving

Number Of Ingredients 13

Ingredients

1 tbsp butter
3/4 tsp minced Garlic
1 tsp dried onion flakes
1 cup sliced mushrooms
1/8 tsp ground black pepper
1/4 tsp salt
1/8 tsp dried thyme
1/8 tsp dried basil
1/2 cup uncooked arborio rice
1 1/4 cups vegetable broth
1 1/2 tbsp white wine
1/4 cup frozen peas
1/4 cup shredded vegetarian Parmesan cheese

Steps:

On the Instant Pot®, press Sauté button and adjust to High.
Add butter, garlic, onion flakes, mushrooms, pepper, salt, thyme, and basil. Sauté about 3–5 minutes until the mushrooms are browned.
Add rice and stir 2–3 minutes until rice is toasted. Add broth and wine and deglaze the pot, scraping all the browned bits off the bottom of the pot. Press Cancel button to turn off the heat.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust time to 10 minutes.
When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
Stir in peas and Parmesan. Transfer to a bowl and serve.

INSTANT POT® SHRIMP RISOTTO WITH PEAS RECIPE | ALLRECIPES

Instant Pot® Shrimp Risotto with Peas Recipe | Allrecipes image

If you love risotto but hate all of the stirring and time involved, you'll love making it in the Instant Pot®. You'll have creamy, tender risotto, and adding some shrimp turns this into one delicious main course. Top with an additional sprinkle of Parmesan, if desired.

Provided by lutzflcat

Categories Main Dishes Rice Risotto Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 shallot, diced
3 cloves garlic, minced
2 cups Arborio rice
? cup dry white wine
4 cups low-sodium chicken broth
1 (8 ounce) bottle clam juice
1 teaspoon fresh thyme leaves
¼ teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
1 pinch paprika
salt and ground black pepper to taste
½ cup frozen peas, thawed
½ cup grated Parmesan cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

Nutrition Facts : Calories 489.6 calories, CarbohydrateContent 65.8 g, CholesterolContent 145.1 mg, FatContent 12.9 g, FiberContent 1.6 g, ProteinContent 23.4 g, SaturatedFatContent 6.8 g, SodiumContent 433.8 mg, SugarContent 1.7 g

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PARMESAN-MUSHROOM RISOTTO WITH PEAS – INSTANT POT RECIPES

From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021. You won’t be missing any meat with this beautiful bowl of creamy risotto packed with mushrooms and dotted with gorgeous green peas. It’s a fancy yet easy full meal that you can enjoy for yourself anytime.
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