Instapot Spring Pea Risotto

4 tablespoons butter

1 shallot or 1/2 small onion, peeled and finely diced

2 cloves garlic, minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

3 1/2 cups chicken or vegetable broth

1 cup peas, fresh or frozen

1/2 cup grated Parmesan cheese


Press the Saute button. Add and melt the butter. Add the shallot and garlic, cook for 3–5 minutes until onions are translucent. Add rice and cook for an additional minute. Add the white wine and stir for 2–3 minutes until it is absorbed by the rice. Add the broth, Lock lid. Press the Manual button and adjust time to 5 minutes (or set to white rice/risotto).When timer beeps, do a quick release. Stir in parmesan.

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