Parmesan-Mushroom Risotto with Peas
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From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.
You won’t be missing any meat with this beautiful bowl of creamy risotto packed with mushrooms and dotted with gorgeous green peas. It’s a fancy yet easy full meal that you can enjoy for yourself anytime.
You won’t be missing any meat with this beautiful bowl of creamy risotto packed with mushrooms and dotted with gorgeous green peas. It’s a fancy yet easy full meal that you can enjoy for yourself anytime.
| Cook Time | 30 minutes |
| Servings |
1 serving
|
Ingredients
- 1 tbsp butter
- 3/4 tsp minced Garlic
- 1 tsp dried onion flakes
- 1 cup sliced mushrooms
- 1/8 tsp ground black pepper
- 1/4 tsp salt
- 1/8 tsp dried thyme
- 1/8 tsp dried basil
- 1/2 cup uncooked arborio rice
- 1 1/4 cups vegetable broth
- 1 1/2 tbsp white wine
- 1/4 cup frozen peas
- 1/4 cup shredded vegetarian Parmesan cheese
Ingredients
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Instructions
- On the Instant Pot®, press Sauté button and adjust to High.
- Add butter, garlic, onion flakes, mushrooms, pepper, salt, thyme, and basil. Sauté about 3–5 minutes until the mushrooms are browned.
- Add rice and stir 2–3 minutes until rice is toasted. Add broth and wine and deglaze the pot, scraping all the browned bits off the bottom of the pot. Press Cancel button to turn off the heat.
- Close the lid; turn the knob to Sealing.
- Press Manual or Pressure Cook button and adjust time to 10 minutes.
- When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
- Stir in peas and Parmesan. Transfer to a bowl and serve.
Recipe Notes
Per Serving
CALORIES: 607
FAT: 17g
PROTEIN: 19g
SODIUM: 1,961mg
FIBER: 5g
CARBOHYDRATES: 91g
SUGAR: 6g
