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Cardamom Yogurt with Roasted Peaches
Risotto with Pancetta, Peas & Mushrooms
| By : |
The Instant Pot simplifies risotto making by eliminating the need to add the broth in increments and to stir nearly constantly. If you cannot find pea shoots at the market, use tender leaves of baby arugula instead.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
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Ingredients
- 1/4 cup unsalted butter
- 1 shallot minced
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 cup chicken broth
- 3 ounces pancetta
- 1 pound mixed fresh mushrooms such as shiitake, cremini, French horn, and gypsy, brushed clean and thinly sliced
- 1 cup peas frozen and thawed
- kosher salt
- pepper freshly ground
- 1/4 cup shaved Parmesan cheese plus more for garnish
- Pea shoots for garnish
Ingredients
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Instructions
- Select Sauté on the Instant Pot and melt the butter. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes.
- Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until it looks slightly translucent and has a nutty aroma, about 3 minutes.
- Pour in the wine and stir until the wine is reduced by half, about 2 minutes. Add the broth.
- Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 10 minutes at high pressure.
- While the rice cooks, in a large sauté pan over medium heat, cook the pancetta, stirring often, until the fat starts to render, about 3 minutes.
- Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
- Stir in the peas and cook until heated through, about 1 minute more. Season with salt and pepper.
- Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid and stir in the pancetta-mushroom mixture. Add the Parmesan, stir to mix, and season with salt and pepper.
- Spoon onto individual plates or shallow bowls, garnish with pea shoots and Parmesan, and serve.
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I used all chicken broth as we drink or like the taste of wine in our Italian dishes. We lived two years in Sicily and know great Italian food so this is a good recipe. I added a few extra hurbs to this recipe to suit our taste.
This is almost exactly the recipe I’ve been making but as my husband and I have both had weight loss surgery, we can’t eat rice (it gets stuck). I make it with orzo pasta and render the pancetta first to sauté the shallots, garlic and mushrooms in the fat, akong with the butter. Then we sprinkle the pancetta on top to serve. I will definitely be trying it in my new Instant Pot (just got it last night and haven’t used it yet).
New to Insta Pot, my 3 rd recipe and great success, especially considering my northern Italian roots and my Mother’s superb risotto
This was a great second recipe to try in my new InstantPot! It was so wonderful to have a risotto cook SO quickly and be so perfectly moist and yummy with not a lot of fuss. I made substitutions to the recipe by replacing the pancetta and peas with kielbasa, chopped up, and swiss chard.