Minty Pea Risotto

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Minty Pea Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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, modern, prep 5 min, pressure cook, salt, unsalted butter

prep icon Prep Time
5 min
cook icon Cook Time
21 min

serving icon 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.
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