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Pea risotto


  • 1/2 cup (60 g) chopped shallots
  • 1/4 cup (55 g) butter
  • 1 1/2 cups (315 g) arborio rice
  • 1/2 cup (125 ml) white wine
  • 3 cups (750 ml) chicken broth
  • 1 1/2 cups (225 g) frozen peas, thawed
  • 1 cup (70 g) grated fresh Parmesan cheese


  1. Preheat the pressure cooker container on the Sauté function for two minutes. Soften the shallots in the butter for two minutes. Add the rice and cook for one minute, stirring to coat well.
  2. Deglaze with the wine and cook, stirring, for two minutes or until the liquid is almost completely evaporated. Add the broth. Secure the lid and select the Soup function (or set it to High Pressure). Set the cooking time to six minutes.
  3. When ready, depressurize your pressure cooker manually, then remove the lid. Add the peas and half a cup of cheese. Mix well. Cover and let rest for two minutes. Adjust the seasoning.
  4. Divide the risotto among four bowls. Garnish with the remaining half a cup of cheese. Enjoy!

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