Mushroom & Pea Risotto
Creamy Instant Pot risotto with mushrooms, peas, and parmesan.
Ingredients
Risotto
- 1 Tbsp (14 g) butter
- 1 onion oniondiced
- 200 g mushroomssliced
- 250 g peas
- ¼ tsp dried thyme
- 1 pinch black pepperfreshly ground
- 3 Tbsp (15 g) parmesan cheesefreshly grated
- 1 cup (200 g) arborio rice
- 415 ml water
- 1 cube vegetable bouillon cube
Method
- Make broth: in a small pot, add the vegetable bouillon cube to water, bring to a boil until fully dissolved.
- Set the Instant Pot to Sauté, melt the butter, and sauté the onion until translucent.
- Add the rice to the Instant Pot, stirring to coat.
- Add the broth, mushrooms, peas, and thyme.
- Cook on high pressure for 5 minutes with natural release (≈22 min).
- Season with black pepper, top with parmesan, and serve.
Notes
Vegetarian: Uses a vegetable bouillon cube to keep this meat-free. Swap for a chicken bouillon cube if preferred (this will change the vegetarian tag and nutrition slightly).
Divide into
3
servingsNutrition Facts
Makes 3 servings
Serving size: 1 of 3 servings
Calories
Per serving
405
Total recipe
1214
Total Fat
6.2g18.6g
Total Carbs
73.3g220g
Dietary Fiber
6.7g20g
Protein
13.9g41.6g