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!
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 339kcal
Author Gary White


  • 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.


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.


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