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Instant Pot Peas Risotto
Course
lunch
Cuisine
Italian
Keyword
Peas Risotto
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
294
kcal
Author
Corrie
Ingredients
1
tablespoon
extra-virgin olive oil
2
tablespoon
butter
divide
1
yellow onion
chopped
1 ½
cups
rice
3 ½
cups
vegetables broth
divided
2
tablespoon
fresh lemon juice
1 ½
cups
peas
1
teaspoon
grated lemon zest
2
tablespoon
fresh parsley
chopped finely
2
tablespoon
parmesan cheese
grated
to taste
Salt and freshly ground black pepper
Instructions
Place the oil and 1 tablespoon of butter in the Instant Pot and select “Sauté”. Then add the onion and cook for about 5 minutes.
Add the rice and cook for about 3 minutes, stirring continuously.
Press the “Cancel” and stir in the broth and lemon juice.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press the “Cancel” and allow a “Quick” release.
Select “Sauté” and stir in the peas and remaining broth.
Cook for about 2 minutes and then, stir in remaining ingredients.
Press the “Cancel” and serve.
Nutrition
Calories:
294
kcal