Instant Pot risotto with peas and parmesan
All the creaminess of stovetop risotto with none of the stirring: six minutes under pressure, then a big handful of peas, parmesan and lemon.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.39 a serving
- 500 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 3 tbsp butter, divided
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups arborio rice
- 4 cups vegetable broth
- 1½ cups frozen peas
- ¾ cup grated parmesan
- 1 lemon, zested
From your pantry
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 500 calories, 14 g protein, 77 g carbs and 15 g fat, and costs about $2.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No frozen peas? Frozen mixed vegetables work.
- No grated parmesan? Parmesan wedge works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Set the Instant Pot to and 2 tablespoons butter. Add the onion and cook, stirring, 4 minutes, until soft.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 4 min
Stir in the garlic for 30 seconds, then add the rice and stir 2 minutes, until the edges of the grains look see-through.
Timer: 2 min
Pour in the broth, add the salt and scrape the bottom well. Press Cancel.
Lock the lid, set the valve to Sealing and cook on High Pressure for 6 minutes.
Timer: 6 min
As soon as it beeps, turn the valve to Venting to release the pressure quickly.
Dolly’s tip: Releasing right away stops the rice from overcooking. Keep your hand and face away from the valve. The steam is very hot.Stir in the peas and keep stirring 2 minutes while they . It looks soupy at first and as you stir.
Heat through. Heating through means warming food that’s already cooked until it’s hot all the way to the center. You’re not cooking it more, just making sure no part is still cold.
How you’ll know: It’s steaming, and a piece from the middle is hot, not lukewarm.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 2 min
Stir in the parmesan, the rest of the butter, the lemon and pepper, and serve right away.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Dolly’s tip: Too thick? Stir in a splash of hot water.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Instant Pot baked ziti
30 min
Instant Pot lo mein
25 min
Creamy tomato orzo
30 min
Creamy parmesan orzo with peas
25 min
30-minute dinners ›One-pan dinners ›What to make with frozen peas and parmesan ›