Pea, Parsley, Parmesan and Mushroom Risotto
Yield 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- I used an Instant Pot Duo. The directions above may be slightly different for other Instant Pot models.
Recipe by Empty Nest Eats at https://emptynesteats.com/pea-parsley-parmesan-and-mushroom-risotto/