Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 1/2 cups (9oz) Arborio Rice ((or medium grain))
  • 3 Shallots ((or one med onion))
  • 3 Carrots ((peeled and diced))
  • 1 Teaspoon Italian Seasoning Blend
  • 1/2 cup Dry White Wine
  • 3.5 - 4 cups Chicken Stock/Broth ((vegetarians, use vegetable broth))
  • 1/2 teaspoon Sea Salt
  • 1 cup (3 oz) Asiago or Parmigiano-Reggiano cheese ((or Parm, freshly grated))
  • 1 cup Green Peas ((fresh or frozen))

Instruction

  • Select Sauté or Browning on your Pressure Cooker and allow to heat.  Add oil and butter to Pressure Cooker cooking pot and then add rice and shallots and stir for three minutes.
  • Add wine and cook until almost evaporated, stirring frequently about 1 minute.  Mix in 3.5 cups broth, Italian seasoning, salt, and carrots.
  • Lock lid in place and close Pressure Valve.  Cook at High Pressure for 4 minutes.
  • When Beep is heard, do a Quick Release.
  • Turn Pressure Cooker off and then Select Sauté or Browning and stir rice until creamy and tender but still firm to the bite, approximately 2 minutes. Add the reserved diced carrots. If more liquid is needed, stir in a little more broth, until desired creaminess is achieved.
  • Mix in cheese and peas and season Risotto with more seasoning, to taste.