Minty Pea Risotto


  • 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
  • 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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