Risotto with Pancetta, Peas & Mushrooms


  • 1/4 cup unsalted butter
  • 1 shallot
  • 2 cloves garlic
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 cup chicken broth
  • 3 ounces pancetta
  • 1 pound mixed fresh mushrooms
  • 1 cup peas
  • kosher salt
  • pepper
  • 1/4 cup shaved Parmesan cheese
  • Pea shoots
  • Select Sauté on the Instant Potand melt the butter. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes.
  • Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until it looks slightly translucent and has a nutty aroma, about 3 minutes.
  • Pour in the wine and stir until the wine is reduced by half, about 2 minutes. Add the broth.
  • Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 10 minutes at high pressure.
  • While the rice cooks, in a large sauté pan over medium heat, cook the pancetta, stirring often, until the fat starts to render, about 3 minutes.
  • Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
  • Stir in the peas and cook until heated through, about 1 minute more. Season with salt and pepper.
  • Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid and stir in the pancetta-mushroom mixture. Add the Parmesan, stir to mix, and season with salt and pepper.
  • Spoon onto individual plates or shallow bowls, garnish with pea shoots and Parmesan, and serve.
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