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Instant Pot Risotto with Lemon, Peas, & Parmesan


  • Author: kelsey nixon
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta, diced
  • 1 garlic clove, minced
  • 1 1/2 cups Arborio rice
  • 4 cups chicken broth or stock
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup dry white wine (optional)
  • 3/4 cup petite peas, frozen
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest and juice from 1 lemon
  • Fresh parsley or micro greens, for serving

Instructions

Using the saute setting on your Instant Pot, heat 1 tablespoon of the olive oil, add the pancetta and cook until crisp, about 8 minutes. Transfer crisped pancetta to a paper-towel lined plate.

Add the garlic to the pressure cooker and cook until fragrant, about 1 minute. Add the rice and salt and saute until toasted, 3 minutes. If using, pour in the wine and let it simmer until it has evaporated. Add the chicken broth and half of the pancetta and stir to combine. Cover with the lid and cook on HIGH pressure for 6 minutes.

Release the pressure manually and stir in the peas, Parmesan, and lemon. Keep stirring until the risotto is creamy. Season to taste with salt and cracked black pepper. Just before serving, garnish with the remaining prosciutto, parmesan and greens.