Pressure Cooker Risotto with Peas
Creamy, luxurious, and ready in a fraction of the time, this Pressure Cooker Risotto with Peas is the ultimate comfort food made easy. By using a pressure cooker, you can achieve perfectly tender Arborio rice infused with rich flavors of sautéed onion, garlic, and a splash of dry white wine—all without the endless stirring traditional risottos demand. Finished with sweet bursts of thawed peas, a generous handful of grated Parmesan, and a touch of fresh parsley, this dish strikes a perfect balance between elegance and simplicity. Ideal for weeknight dinners or entertaining guests, it comes together in just 30 minutes but tastes like it’s been lovingly stirred for hours. Serve this creamy risotto as a stand-alone entrée or pair it with your favorite protein for an unforgettable meal. Keywords: pressure cooker risotto, creamy risotto recipe, weeknight recipes, peas risotto.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 1 cup Frozen peas, thawed
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Turn the pressure cooker to sauté mode and heat the olive oil and butter until the butter melts.
Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the Arborio rice and cook for about 1-2 minutes, stirring constantly, until the rice is slightly toasted.
Pour in the white wine and stir, allowing it to simmer until mostly absorbed, about 2-3 minutes.
Add the warm chicken or vegetable stock, and mix well. Ensure that the rice is fully submerged in the liquid.
Lock the lid of the pressure cooker and set it to cook on high pressure for 6 minutes.
Once the cooking time is complete, release the pressure manually following the manufacturer’s instructions.
Carefully open the lid and stir the risotto. It will seem slightly liquidy at first but will thicken as you stir.
Stir in the thawed peas, Parmesan cheese, salt, and black pepper. Keep stirring until the peas are warmed through and the risotto is creamy.
Taste and adjust seasoning if necessary. If the risotto is too thick, add a splash of warm stock or water to reach the desired consistency.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
