Risotto with Peas

Risotto with Peas

Risotto with Peas

5 from 4 votes
Cook Time 5 minutes
Pressure Cooking Time 7 minutes
Total Time 12 minutes
Course Main Course, Side
Cuisine Italian
Diet Vegetarian
Servings 4
Calories 399 kcal


  • 3 tablespoons butter
  • 1 small onion finely chopped
  • 1 cup arborio rice or other short-grain rice
  • 1 cup peas frozen
  • 2 1/4 cups chicken broth
  • 1 cup parmesan cheese
  • 1/8 teaspoon pepper


  • 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
Food Group Dairy, Rice, Pasta & Grains, Vegetables
Keyword Easy, Quick
Cooking Method Pressure Cooking, Sauteing
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