Instant Pot Risotto with Prosciutto, Peas, and Herbs
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
329 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Instant Pot Risotto with Prosciutto, Peas, and Herbs
Description
The Instant Pot Risotto with Prosciutto, Peas, and Herbs features arborio rice sautéed with garlic, shallots, and fresh rosemary, then cooked under pressure with hot chicken broth and dry white wine. Crispy prosciutto lends a salty, meaty flavor base and is added to the bottom of the pot before cooking. After pressure cooking for six minutes, the peas are stirred in while the risotto finishes in the sauté mode to maintain their bright green color and tenderness. Parmesan cheese is mixed in to provide richness and a creamy texture characteristic of classic risotto.
The dish balances the herbaceous notes from rosemary with the umami of prosciutto and cheese. The method reduces the usual simmering and stirring time while maintaining a creamy consistency. This recipe serves as a convenient way to prepare a traditional Italian risotto with an herbal twist.
You can double the recipe using the same cook time to serve more people without altering the process.
Ingredients
- 2 cups chicken broth low sodium
- 2 lices prosciutto ((preferably Prosciutto di Parma))
- 2 teaspoons olive oil ((preferably extra virgin))
- 1/2 cup shallot about 3 small, finely chopped
- 3 garlic minced, cloves
- 2 teaspoons rosemary finely chopped fresh
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 cup arborio rice
- 1/3 cup white wine dry
- 1 cup green peas thawed, frozen petite
- 2 ounces Parmesan Cheese ((preferably Parmigano Reggiano))
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 in the Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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