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56
57
Parmesan Risotto with Peas
1. Add the butter into the cooking pot. Set to sauté for 1
5 minutes.
2. When the butter is hot and bubbling, about 2 minutes,
add the onion, salt, and black pepper and cook until
translucent, about 5 minutes.
3. Add Arborio rice and white wine. Stir to combine.
4. Cook until wine reduces by about half. Add stock and
stir to combine. Let cook until the time expires.
5. Close and lock lid and set to pressure cook on high for
6 minutes.
6. When the time expires, release pressure and open
the lid.
7. Add in Parmesan and frozen peas. Stir for about
4 minutes or until excess liquid evaporates and
ingredients are fully incorporated.
8. Finish with extra Parmesan and lemon zest. Serve
immediately.
• 4 tbsp butter (1/2 stick)
• 2 large yellow onions,
chopped
• 1 ½ tbsp salt
• 2 tsp black pepper
• 4 cups Arborio rice
• 2 cups white wine
• 10 cups chicken stock
• 3 cups Parmesan cheese,
grated
• 2 cups frozen peas
• 2 lemons, zested, for
garnish, optional
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
10 min 6 min Medium 12
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