15-30 min4 servingsAmerican

Minty Pea Risotto

By Michelle Fagone

4 servings

15-30 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 21 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 4 servings

Ingredients

4 tbsp unsalted butter
2 medium shallots
2 cloves garlic
1 1/2 cups Arborio rice
4 cups chicken broth
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp lime zest
3/4 cup chopped fresh mint leaves
1 cup fresh or frozen peas

Listen—can you hear that? This side dish is screaming for a lamb chop! Mint and lamb go together like bacon and eggs. But no need to limit this versatile, delicious recipe: it is also an ideal complement for shrimp, fish, or a big, juicy steak!

INSTRUCTIONS

Press the Sauté button on the Instant Pot®. Add butter to pot and heat 30 seconds until melted. Add shallots and stir-fry 5 minutes until they are translucent. Add garlic and rice and cook for an additional minute.
Add 1 cup broth and stir 3 minutes until it is absorbed by rice. Add remaining 3 cups broth, salt, and pepper. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Stir in lime zest, mint, and peas. Heat 3 minutes until peas are heated through.
Ladle risotto into four bowls and serve warm.