Instant Pot Risotto with Prosciutto, Peas, and Herbs
Ingredients
- 2 clow sodium chicken broth
- 2slices prosciutto)
(preferably prosciutto di parma
- 2 tspolive oil)
(preferably extra virgin
- ½ cfinely chopped shallots )
(about 3 small
- 3garlic cloves
minced
- 2 tspfinely chopped fresh rosemary
- 1 tspkosher salt
- ¼ tspfreshly ground black pepper
- 1 carborio rice
- ⅓ cdry white wine
- 1 cfrozen green petite peas
thawed
- 2 ozparmesan cheese)
(preferably parmigano reggiano
Directions
- 1
Heat the broth in a small pot over medium heat until hot.
- 2
Reduce heat to maintain temperature without allowing broth to come to a boil.
- 3
Set Instant Pot or similar multi cooker to sauté function at high.
- 4
Lay prosciutto in to bottom of the pan and cook until brown and crispy, 2 minutes on each side. Remove to a plate and set aside.
- 5
Reduce the heat setting to medium, add the olive oil, shallot and garlic and cook, stirring until softened, about 2 minutes.
- 6
Add rosemary, salt, and pepper, stirring for 30 seconds. Stir in rice, allowing the grain to become coated with the fat, and cook 1 more minute.
- 7
Add the wine and stir to insure any browned bits are lifted from the bottom of the pan.
- 8
Add the hot broth and cover the Instant Pot with the lid and close the vent closed (sealing position). Set to pressure cook function at high for 6 minutes. Quick release the pressure (venting), open the lid.
- 9
Set Instant Pot function to sauté at medium.
- 10
Add the peas and continually stir for 2 minutes until the remaining liquid is absorbed, the peas are heated through and the rice is creamy.
- 11
Turn off heat and stir in the cheese.
- 12
Serve rice with pieces of the crispy prosciutto.
Instant Pot Risotto with Prosciutto, Peas, and Herbs
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Ratings & Reviews
Based on 28 ratings
Rating Breakdown
About this Recipe
Craving a restaurant-quality risotto without the constant stirring and long cook times? This Instant Pot Risotto with Prosciutto, Peas, and Herbs delivers a perfectly creamy, deeply flavorful main dish in just 20 minutes, making weeknight gourmet a reality.
Why This Recipe Works
The magic of this recipe lies in the Instant Pot, which transforms the traditional labor-intensive risotto process into an effortless endeavor. By utilizing the pressure cooker, you achieve that coveted, velvety creaminess every single time, without fussing over a hot stove. It’s the ultimate shortcut to a dish that usually demands your full attention.
What to Expect
Prepare for a comforting and sophisticated culinary experience. Each spoonful of this Instant Pot Risotto is a symphony of textures and tastes: the rich, savory depth of finely chopped prosciutto, the bright, sweet pop of thawed petite peas, and the aromatic warmth of fresh rosemary and garlic. The Arborio rice becomes wonderfully tender and coated in a luxurious, creamy sauce, perfectly balanced by the sharp, salty notes of Parmesan cheese. This dish feels both hearty and elegant, making it an ideal main course for any occasion.
Customization & Variations
For a delicious vegetarian version of this Instant Pot Risotto, simply omit the prosciutto. While the recipe highlights the classic appeal of petite peas, you can certainly experiment with other quick-cooking vegetables, such as finely diced asparagus, for a different twist. If you're looking to enhance the savory notes, consider using a high-quality extra virgin olive oil and a flavorful dry white wine, as these small details significantly contribute to the overall depth.
Serving & Context
This Instant Pot Risotto with Prosciutto, Peas, and Herbs is a fantastic main dish for a quick and impressive weeknight meal or a casual gathering. Serve it immediately after cooking, perhaps alongside a simple green salad with a light vinaigrette to complement its richness.