Minty Pea Risotto

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!

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, arborio rice, chicken broth, chopped fresh mint leaves, cloves garlic, contributed, cook 21 min, easy, fresh or frozen peas, gluten free, ground black pepper, lime zest, main course, medium shallots, Michelle Fagone, modern, prep 5 min, pressure cook, salt, unsalted butter

Prep Time

5 min

Cook Time

21 min

Servings

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

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.