Parmesan-Mushroom Risotto with Peas
By :Lisa Childs
instant pot risotto, instant pot rice
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.
instant pot risotto, instant pot rice
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Course Dinner, Lunch, Main Course, Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Arborio Rice, Frozen Peas, Mushrooms, Vegetable Broth, Vegetarian Parmesan Cheese, White Wine
Keyword instant pot risotto recipes
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
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Arborio Rice, Frozen Peas, Mushrooms, Vegetable Broth, Vegetarian Parmesan Cheese, White Wine
Keyword instant pot risotto recipes
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
instant pot risotto, instant pot rice
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. On the Instant Pot®, press Sauté button and adjust to High.
  2. Add butter, garlic, onion flakes, mushrooms, pepper, salt, thyme, and basil. Sauté about 3–5 minutes until the mushrooms are browned.
  3. 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.
  4. Close the lid; turn the knob to Sealing.
  5. Press Manual or Pressure Cook button and adjust time to 10 minutes.
  6. When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
  7. 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

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