Parmesan-Mushroom Risotto with Peas

By: Lisa Childs

Parmesan-Mushroom Risotto with Peas
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Per Serving
CALORIES: 607
FAT: 17g
PROTEIN: 19g
SODIUM: 1,961mg
FIBER: 5g
CARBOHYDRATES: 91g
SUGAR: 6g"]
cuisine icon 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, Lisa Childs, 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

serving icon 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.
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