Minty Pea Risotto
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!
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 4tbsp unsalted butter
  • 2 medium shallotspeeled and diced
  • 2 cloves garlicpeeled and minced
  • 1 1/2cups Arborio rice
  • 4cups chicken brothdivided
  • 1/2tsp salt
  • 1/4tsp ground black pepper
  • 1tsp lime zest
  • 3/4cup chopped fresh mint leaves
  • 1cup fresh or frozen peas
  1. 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.
  2. Add 1 cup broth and stir 3 minutes until it is absorbed by rice. Add remaining 3 cups broth, salt, and pepper. Lock lid.
  3. 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.
  4. Stir in lime zest, mint, and peas. Heat 3 minutes until peas are heated through.
  5. Ladle risotto into four bowls and serve warm.