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