This Instant Pot mushroom, pea, and parmesan risotto is one of our favorites. Super easy to make and delicious every time!

Cook Time: 15-20 minutes

Ingredients

• 2 cups arborio rice
• 4 tablespoons unsalted butter or 3 tablespoons unsalted butter + 1 tablespoon olive oil
• 1 onion, diced
• 1 small shallot diced
• 4 garlic cloves, minced
• ½ cup dry white wine (Pinot Grigio)
• 4 cups unsalted chicken stock
• 2 tablespoons regular soy sauce
• ½ – 1 cup green peas
• 42 grams Parmesan cheese, freshly grated
• 2 cups sliced mushrooms- I like mixing the type of mushrooms

Instructions

1. Sauté the Mushrooms: Heat up Instant Pot using the “Sauté” function. Wait until Instant Pot says “HOT”.
2. Add 1 tbsp unsalted butter or olive oil in the Instant Pot. Make sure that the whole bottom is coated. 
3. Saute the mushrooms until they have all changed color. Remove mushrooms and save in a bowl to add to the rice once cooked.
4. Add another tablespoon of butter. Sauté diced onions and shallot for 2 minutes. Add in minced garlic, then sauté for another 30 seconds.
5. Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot.
6. Add 2 tbsp unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) of arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice for 2 – 3 minutes to give the dish a really nice nutty flavor. Tip: Browning the rice really means that the arborio rice’s edges become translucent, while the center remains white.
7. Deglaze Instant Pot: Pour in ½ cup dry white wine, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for about a minute to allow the alcohol to evaporate.
8. Pressure Cook Risotto: Add in 2 tbsp regular soy sauce and 4 cups unsalted chicken stock. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot.
9. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Quick Release. Open the lid carefully.
10. Add Green Peas, cooked mushrooms, and cheese: The risotto will look soupy at first. Add ½ cup – 1 cup (85g – 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. Tip: If the risotto is too runny, stir and cook for another few minutes using the “Sauté” function.
11. Add 42g of freshly grated Parmesan cheese. Mix well to melt the cheese.

When the risotto reaches your desired consistency, taste, and then season with kosher salt & black pepper….I like to squeeze half of a lemon on the finished risotto just before serving to give it a quick dose of freshness.

Enjoy and don’t forget to let us know how your mushroom, parmesan, pea risotto turned out!

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