Parmesan-Mushroom Risotto with Peas

From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.

You won’t be missing any meat with this beautiful bowl of creamy risotto packed with mushrooms and dotted with gorgeous green peas. It’s a fancy yet easy full meal that you can enjoy for yourself anytime.

Cuisine

Modern

Course

Dinner, Lunch, Main Course, Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

1 serving, 15-30 min, butter, contributed, dinner, dried basil, dried onion flakes, dried thyme, easy, frozen peas, ground black pepper, instant pot risotto recipes, lunch, main course, minced garlic, modern, pressure cook, salt, sauté, shredded vegetarian parmesan cheese, side dish, sliced mushrooms, uncooked arborio rice, vegetable broth, white wine

Servings

1 serving

Ingredients

1 tbsp butter
3/4 tsp minced Garlic
1 tsp dried onion flakes
1 cup sliced mushrooms
1/8 tsp ground black pepper
1/4 tsp salt
1/8 tsp dried thyme
1/8 tsp dried basil
1/2 cup uncooked arborio rice
1 1/4 cups vegetable broth
1 1/2 tbsp white wine
1/4 cup frozen peas
1/4 cup shredded vegetarian Parmesan cheese

Instructions

On the Instant Pot®, press Sauté button and adjust to High.
Add butter, garlic, onion flakes, mushrooms, pepper, salt, thyme, and basil. Sauté about 3–5 minutes until the mushrooms are browned.
Add rice and stir 2–3 minutes until rice is toasted. Add broth and wine and deglaze the pot, scraping all the browned bits off the bottom of the pot. Press Cancel button to turn off the heat.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust time to 10 minutes.
When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
Stir in peas and Parmesan. Transfer to a bowl and serve.