Pressure Cooker Risotto with Spring Peas and Mint

Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

 

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

 

And as Always… Please Pin and Share the Love!

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

 

The Method

Pressure Cooker Spring 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!
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 339kcal
Author: The Foodie Eats

Ingredients

  • 2 cups mint leaves roughly chopped
  • 1 1/2 tsp. sea salt divided
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter
  • 3/4 cup yellow onion
  • 1 tsp. garlic minced
  • 1/2 cup white wine
  • 1 1/2 cups arborio rice
  • 4 cups chicken stock
  • 1/2 cup Parmesan finely grated
  • 2 cups fresh or frozen peas thawed
  • 8 oz. sugar snap peas trimmed, blanched and halved
  • cracked black pepper to taste
  • crème fraîche 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 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. 
  • 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 1/2 teaspoon of salt and pepper to taste.
  • Ladle into bowl and top with halved peas and crème fraîche.

Notes

If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.

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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3 Comments

  • Reply
    The Ultimate Instant Pot Recipe Collection | Endlessly Inspired
    September 2, 2017 at 10:18 pm

    […] Cajun Trail Mix from Cotter Crunch // Coconut Curry Rice from Jessi’s Kitchen // Spring Pea and Mint Risotto from The Foodie […]

  • Reply
    Emily
    May 8, 2019 at 2:03 pm

    This sounds delicious! How much longer would the cooking process be in the pressure cooker with brown arborio rice, and would you need more stock? Thanks!

    • Reply
      Gary
      May 10, 2019 at 1:18 pm

      Hi. I’m sorry to say we haven’t ever tested brown arborio so we’re not able to advise on cook time.

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