PEA, PARMESAN, PARSLEY RISOTTO IN THE INSTANT POT     1 1/2 Cups            Arborio Rice   2                          white onions, medium diced   3 Tablespoons    Butter  1 Cup                   white wine  4 Cups                Stock (chicken or vegetable)  2 Cups                Frozen Peas  1 Cup                   Parmesan Cheese, grated  1 bunch                Parsley, rough chopped      On the sauté setting add the butter and onions to the instant pot///multicooker      Stir it around a few times, for a few minutes       Until the onions are soft and starting to get a little bit of color     add the rice and toast for a minute or two stirring it around every now and then.      Then add the white wine and cook for a minute and stir it around.      Add the stock and....     Cook on HIGH pressure for 5 minutes      Manually release them pressure...this is a little scary so be careful. Don’t burn your hand. That would hurt. You wouldn’t  do that again.      Take off the lid and put the pot on sauté setting and stir it around for a minute      Add the frozen peas.      Stir it around.     Turn off the instant pot//multi cooker     Add the cheese.      And a tablespoon of butter, if you feel like it.      Stir it around.      Season with salt and a lot of black pepper and most of the chopped parsley, but save some to put on top.      Stir it around.      Take it out of the pot and put it into a serving vessel of your choice. Or a bowl, yeah a bowl will probably be your best bet.      Shower with some more fresh chopped parsley.      Careful, its hot. Like molten lava hot. 

PEA, PARMESAN, PARSLEY RISOTTO IN THE INSTANT POT

 

1 1/2 Cups            Arborio Rice 

2                          white onions, medium diced 

3 Tablespoons    Butter

1 Cup                   white wine

4 Cups                Stock (chicken or vegetable)

2 Cups                Frozen Peas

1 Cup                   Parmesan Cheese, grated

1 bunch                Parsley, rough chopped 

 

On the sauté setting add the butter and onions to the instant pot///multicooker 

 

Stir it around a few times, for a few minutes 

 

 Until the onions are soft and starting to get a little bit of color

 

add the rice and toast for a minute or two stirring it around every now and then. 

 

Then add the white wine and cook for a minute and stir it around. 

 

Add the stock and....

 

Cook on HIGH pressure for 5 minutes 

 

Manually release them pressure...this is a little scary so be careful. Don’t burn your hand. That would hurt. You wouldn’t  do that again. 

 

Take off the lid and put the pot on sauté setting and stir it around for a minute 

 

Add the frozen peas. 

 

Stir it around.

 

Turn off the instant pot//multi cooker

 

Add the cheese. 

 

And a tablespoon of butter, if you feel like it. 

 

Stir it around. 

 

Season with salt and a lot of black pepper and most of the chopped parsley, but save some to put on top. 

 

Stir it around. 

 

Take it out of the pot and put it into a serving vessel of your choice. Or a bowl, yeah a bowl will probably be your best bet. 

 

Shower with some more fresh chopped parsley. 

 

Careful, its hot. Like molten lava hot. 

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This recipe is inspired by my conversation with Kevin O'Donnell and Michael Lombardi JR from SRV Restaurant in Boston's south end.