Risotto with Peas
In cooker, heat 2 tablespoons of butter over medium heat. Sauté onion for 4-5 minutes, until soft.
Stir frequently so the onion does not brown. Add rice and sauté until light brown.
Add peas and chicken stock; stir well.
Close the lid and bring to pressure. Lower heat and cook for 7 minutes on High pressure or 13 minutes on Low pressure. Release pressure and open the lid.
Stir in the additional one tablespoon of butter, parmesan, and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
Calories: 399kcalCarbohydrates: 49gProtein: 15gFat: 16gSaturated Fat: 10gCholesterol: 40mgSodium: 963mgPotassium: 295mgFiber: 4gSugar: 3gVitamin A: 735IUVitamin C: 26mgCalcium: 322mgIron: 3mg