Instant Pot risotto is a hassle-free alternative to the original long-stirring Italian stove-top version. Adding the fresh parsley and peas after the risotto is cooked gives this dish a burst of herby flavor that perfectly complements the lemony rice.
Did I tell you our daughters got Mr. EN and me an Instant Pot for Christmas? I have to admit, when the Instant Pot first came out I was a little skeptical… Still, I love a challenge and I especially love new cooking gadgets. In addition, several of my friend have Instant Pots and they all love them. So far, I am really liking mine. Since Christmas we’ve made six different entrees in the Instant Pot and all but one I would make again.
Last week we made this Pea, Parsley, Parmesan and Mushroom Risotto, which I adapted by combining and tweaking two different risotto recipes in Jennifer Smith’s, Instant Pot Cookbook which I bought on Amazon.
Now I must admit I had my doubts that Instant Pot Risotto would be anywhere near as good and my tried-and-true, 40-minutes-of-hand-stirred risotto but this dish was pretty darn good, and the burst of fresh lemon and parsley made both Mr. EN and I think of spring (even though it’s only January!). We ate this Pea, Parsley, Parmesan and Mushroom Risotto alongside of a giant green salad on a Meatless Monday night.
- Broth or Stock? I always have both in my kitchen and either will work but stock (ESPECIALLY HOMEMADE STOCK) generally tastes richer and makes the flavor of most dishes a little more complex.
- Counting Carbs? Swap out the peas for frozen broccoli florets. Most any frozen veggie will do. I used a combo of peas and edamame because I was about 1/2 cup short on the peas. 😉 Look closely at the pic and you’ll see the edamame!
- Other Herbs. If fresh parsley is not your thing try this dish with fresh basil. It’ll be just as good.
What do you have planned for dinner this week? Have you used your Christmas-gift Instant Pot yet? I hope this Pea, Parsley, Parmesan and Mushroom Risotto is on your dinner menu this week, and that you like it as much as we did!
Peace, love and good eats; from our empty nest to yours.
Mr. EN’s Take on This Recipe: “Good! Not as good and your slow-cooked risotto but good! A definite keeper.”
Pea, Parsley, Parmesan and Mushroom Risotto
Yield 4 servings
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- 8 oz. Portabella mushrooms, sliced
- 1 ½ cups Arborio rice
- 2 tablespoons butter
- 1 yellow onion, chopped
- 3 ¼ cups chicken stock or broth
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 ½ cups frozen peas, thawed
- 2-3 tablespoons grated Parmesan cheese plus extra for serving
- ¼ cup chopped fresh parsley
- 1 teaspoon lemon zest, grated
- Select SAUTE setting on the Instant Pot and heat the olive oil.
- Add the garlic, onion, and sliced mushrooms, stir and sauté for 3-4 minutes. Select CANCEL.
- Add the rice, stock/broth, lemon juice, and wine. Stir well.
- Close and secure the lid. Select PRESSURE COOK and set the cooking time for 10 minutes on high.
- While the risotto is cooking, place the peas in a microwave-safe bowl and microwave with a little water, until just tender (1-3 minutes depending on the power of your microwave). Drain.
- Once the cooking is complete, do a QUICK RELEASE.
- Open the lid and gently stir in the peas, parsley, butter, lemon zest, and parmesan cheese. Add salt and pepper to taste. Stir gently and serve with more Parmesan.
- I used an Instant Pot Duo. The directions above may be slightly different for other Instant Pot models.