Curried Chickpeas with Spinach
Minty Pea Risotto
| By : |
Listen—can you hear that? This side dish is screaming for a lamb chop! Mint and lamb go together like bacon and eggs. But no need to limit this versatile, delicious recipe: it is also an ideal complement for shrimp, fish, or a big, juicy steak!
| Prep Time | 5 minutes |
| Cook Time | 21 minutes |
| Servings |
4 servings
|
Ingredients
- 4 tbsp unsalted butter
- 2 medium shallots peeled and diced
- 2 cloves garlic peeled and minced
- 1 1/2 cups Arborio rice
- 4 cups chicken broth divided
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp lime zest
- 3/4 cup chopped fresh mint leaves
- 1 cup fresh or frozen peas
Ingredients
|
Instructions
- Press the Sauté button on the Instant Pot®. Add butter to pot and heat 30 seconds until melted. Add shallots and stir-fry 5 minutes until they are translucent. Add garlic and rice and cook for an additional minute.
- Add
1 cup broth and stir 3 minutes until it is absorbed by rice. Add remaining3 cups broth, salt, and pepper. Lock lid. - Press the Manual or Pressure Cook button and adjust cook time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
- Stir in lime zest, mint, and peas. Heat 3 minutes until peas are heated through.
- Ladle risotto into four bowls and serve warm.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
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