Minty Pea Risotto
Adapted from Instant Pot Recipes
Ingredients
- 4 tbsp 57 g unsalted butter
- 2 medium shallots, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 1/2 cup 300 g Arborio rice
- 4 cup 960 ml chicken broth, divided
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp lime zest
- 3/4 cup 20 g fresh mint leaves, chopped
- 1 cup 150 g fresh or frozen peas
Method
- Press the Sauté button on the Instant Pot. Add the butter and heat 30 seconds until melted. Add the shallots and stir-fry 5 minutes until translucent. Add the garlic and rice and cook for an additional minute.
- Add 1 cup of the broth and stir 3 minutes until it is absorbed by the rice. Add the remaining 3 cups broth, the salt, and the pepper. Lock the lid.
- Press Manual or Pressure Cook and set the time to 10 minutes.
- When the timer beeps, let the pressure release naturally for 10 minutes. Quick-release any remaining pressure until the float valve drops, then unlock the lid.
- Stir in the lime zest, mint, and peas. Heat 3 minutes until the peas are heated through.
- Ladle into four bowls and serve warm.
Notes
- Mint and lamb go together beautifully, so this is a natural side for lamb chops. It also pairs well with shrimp, fish, or a juicy steak.