Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon unsalted butter
  • 1/4 cup finely chopped shallots or onions
  • 1 clove garlic, minced
  • 6 ounces mushrooms, chopped and squeezed dry
  • 1 cup Arborio rice
  • 1/2 cup dry Vermouth or white wine
  • 2 3/4 cups low sodium chicken broth (See Tip 1)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup frozen green peas
  • 1 Tablespoon minced parsley or chives for garnish (optional)

Instruction

  • Select sauté function on Instant Pot. Add butter. When melted, add onions and cook, stirring occasionally for until onions begin to soften, 3 to 4 minutes. Add garlic; cook until fragrant, about 30 seconds. Add mushrooms; cook 3 to 4 minutes. Add rice; stir to coat. Cook until opaque, about, 1 minute.
  • Stir in the Vermouth or wine; cook until most of the liquid has evaporated, 3 to 4 minutes.
  • Add salt, pepper, thyme and chicken broth; stir to combine. Secure lid on Instant Pot and ensure that the vent is closed. Program on high pressure for 6 minutes.
  • Quick release pressure and carefully remove the lid. The mixture will still be soupy.
  • Select the sauté function. Stir risotto with a wooden spoon 2 to 3 minutes, or until creamy.
  • Add cream and Parmesan cheese; stir until cheese has melted.
  • Add green peas; stir to combine.
  • Garnish with chopped chives or parsley.
  • Yield: 4 to 6 servings.