Parmesan-Mushroom Risotto with Peas
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.
Servings
1serving
Cook Time
30minutes
Servings
1serving
Cook Time
30minutes
Ingredients
  • 1tbsp butter
  • 3/4tsp minced Garlic
  • 1tsp dried onion flakes
  • 1cup sliced mushrooms
  • 1/8tsp ground black pepper
  • 1/4tsp salt
  • 1/8tsp dried thyme
  • 1/8tsp dried basil
  • 1/2cup uncooked arborio rice
  • 1 1/4cups vegetable broth
  • 1 1/2tbsp white wine
  • 1/4cup frozen peas
  • 1/4cup shredded vegetarian Parmesan cheese
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