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.
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.
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Pressure Cooker Spring Pea and Mint Risotto
- 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
- 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.