Pea, Parsley, Parmesan and Mushroom Risotto

Yield 4 servings



  1. Select SAUTE setting on the Instant Pot and heat the olive oil.
  2. Add the garlic, onion, and sliced mushrooms, stir and sauté for 3-4 minutes. Select CANCEL.
  3. Add the rice, stock/broth, lemon juice, and wine. Stir well.
  4. Close and secure the lid. Select PRESSURE COOK and set the cooking time for 10 minutes on high.
  5. 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.
  6. Once the cooking is complete, do a QUICK RELEASE.
  7. 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.

Recipe by Empty Nest Eats at