Instant Pot Risotto with Prosciutto, Peas, and Herbs

Name: Instant Pot Risotto with Prosciutto, Peas, and Herbs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups low sodium chicken broth; 2 slices prosciutto; 2 teaspoons olive oil; 1/2 cup finely chopped shallots; 3 garlic cloves; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup arborio rice; 1/3 cup dry white wine; 1 cup frozen green petite peas; 2 ounces Parmesan Cheese

User Reviews

4.8

84 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Calories
329 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Instant Pot Risotto with Prosciutto, Peas, and Herbs

Iris Warren

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This Instant Pot Risotto recipe is the quickest, easiest way to make risotto. It ends up perfectly creamy every time and it's ready in just 20 minutes.

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Ingredients

Servings

2 cups low sodium chicken broth
2 slices prosciutto ((preferably Prosciutto di Parma))
2 teaspoons olive oil ((preferably extra virgin))
1/2 cup finely chopped shallots ((about 3 small) )
3 garlic cloves (minced)
2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup arborio rice
1/3 cup dry white wine
1 cup frozen green petite peas (thawed)
2 ounces Parmesan Cheese ((preferably Parmigano Reggiano))

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Instructions

Heat the broth in a small pot over medium heat until hot.
Reduce heat to maintain temperature without allowing broth to come to a boil.
Set Instant Pot or similar multi cooker to sauté function at high.
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.
Reduce the heat setting to medium, add the olive oil, shallot and garlic and cook, stirring until softened, about 2 minutes.
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.
Add the wine and stir to insure any browned bits are lifted from the bottom of the pan.
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.
Set Instant Pot function to sauté at medium.
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.
Turn off heat and stir in the cheese.
Serve rice with pieces of the crispy prosciutto.

Notes

You can double the recipe using the same cook time.

Nutrition Information

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Serving 2/3 cup Calories 329kcal (16%) Carbohydrates 46.5g (16%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 3.5g (18%) Cholesterol 16mg (5%) Sodium 980mg (41%) Fiber 1.5g (6%) Sugar 4g (8%)