Instant Pot Pea and Mint Risotto

This Instant Pot Pea and Mint Risotto has a perfectly balanced bright, fresh, and rich flavor with creamy and firm textures. If you're not familiar with the classic combination of peas and mint, this is a great way to try it!

(Originally posted on May 3, 2017; Updated pictures, tips, and FAQs on July 8, 2020)

Why This Recipe Works

1. If  you've ever made risotto on the stovetop, then you know how hands-on the process is. Making risotto in the Instant Pot takes out all the guesswork and yields perfectly cooked risotto every time!
2. Peas and mint are a classic combination, mainly popular in the UK. And although it's not usually found in risotto, it really is a perfect combination.
3. Mint works really well in savory dishes! It is not only for desserts.

Reasons to Invest in a Mortar and Pestle

While it's not an absolute must to have one for this recipe, I do love a great kitchen tool. I've been putting off getting a mortar and pestle for years because I thought I might not ever use it. But what a versatile tool I've found it to be in the kitchen! It really does help take your ingredients to the next level of amazing. I have found it to be well worth the $20 investment. Here are a few uses:

• Grinding whole spices
• Mixing marinades
• Making pesto
• Enhancing flavor of curry paste
• Crushing nuts for sauces or toppings

How to Make Instant Pot Pea and Mint Risotto

Gather mint leaves on cutting board, making sure to remove stems.

Roughly chop the leaves.

With a mortar and pestle (see notes for food processor)...

...pound the mint and salt into a rough paste.

Add the oil, stir to combine and set aside.

Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds.

Then add the rice and cook for 1 to 2 minutes, stirring almost constantly...

...making sure to coat and toast each grain of rice.

Add the wine, mix well and cook for about 2 minutes (stirring frequently)...

...until absorbed into rice.

Pour in the stock and mix well. Lock the lid, close the vent, and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking.

Add Parmesan and mix.

Then add mint paste and frozen peas and mix again.

Season with 1 teaspoon of salt and pepper to taste.

And this is the AMAZING result...

Expert Tips

1. Avoid the temptation to precook your peas. Frozen peas are blanched before they're frozen, so they are partially cooked already. And adding room temperature peas to the finished risotto will help stop the rice from overcooking.

FAQs

Can I make the mint paste without a mortar and pestle? Yes. Add the chopped mint and salt to a food processor and run on high. Then, while running, stream in the oil and continue blending until paste is smooth.

Can I use canned peas? I would not recommend using canned peas. They are fully cooked, very soft, and do not have a fresh flavor - which will take away from the final result. 

More Savory Recipes That Use Mint

• Coconut Rice
• Mint-Crusted Rack of Lamb

★ Did you make this Pea and Mint Risotto? Please give it a star rating below! ★

Instant Pot Pea and Mint Risotto

This risotto has a perfect balance of bright and fresh flavors with a rich and creamy texture. Perfect for spring and summer!

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8

Calories: 339kcal

Author: Gary White

Ingredients

• ▢ 2 cups mint leaves roughly chopped
• ▢ 1 ½ tsp. sea salt divided
• ▢ 1 Tbsp. olive oil
• ▢ 4 Tbsp. butter
• ▢ ¾ cup yellow onion
• ▢ 1 tsp. garlic minced
• ▢ ½ cup white wine
• ▢ 1 ½ cups arborio rice
• ▢ 4 cups chicken broth
• ▢ ½ cup Parmesan finely grated
• ▢ 2 cups fresh or frozen peas thawed
• ▢ 8 oz. sugar snap peas trimmed, blanched and halved (for garnish)
• ▢ cracked black pepper to taste
• ▢ crème fraîche or sour cream (to serve)

Instructions

• With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
• Using sauté setting - melt butter, then add the onions and cook for 4 to 5 minutes until softened, stirring frequently. Add garlic and cook for about 30 seconds.
• Then add the rice and cook for 1 to 2 minutes, stirring almost constantly. 
• Add the wine, mix well and cook for about 2 minutes (stirring frequently), until evaporated. 
• Pour in the stock and mix well. Lock the lid, close the vent, and cook for 4 minutes at high pressure.
• Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. 
• Add Parmesan and mix, then add mint paste and frozen peas and mix again. Season with 1 teaspoon of salt and pepper to taste.
• Ladle into bowl and top with halved peas and crème fraîche.

Notes

Expert Tips

1. Avoid the temptation to precook your peas. Frozen peas are blanched before they're frozen, so they are partially cooked already. And adding room temperature peas to the finished risotto will help stop the rice from overcooking.

FAQs

Can I make the mint paste without a mortar and pestle? Yes. Add the chopped mint and salt to a food processor and run on high. Then, while running, stream in the oil and continue blending until paste is smooth.

Can I use canned peas? I would not recommend using canned peas. They are fully cooked, very soft, and do not have a fresh flavor - which will take away from the final result. 

Nutrition

Calories: 339kcal | Carbohydrates: 45g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 639mg | Potassium: 401mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1295IU | Vitamin C: 36.6mg | Calcium: 133mg | Iron: 3.7mg

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