Pressure Cooked Peas and Pancetta Risotto is a quick and delicious weeknight meal you can make in under 20 minutes. The crispy pancetta bits, earthy peas, and flavorful shallots add excellent rustic flavors to the creamy risotto.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 cups arborio rice
- 4 oz pancetta cubetti
- 1 cup peas
- 1 teaspoon saffron
- 1 cup dry white wine
- 4 cups chicken stock
- 1 cup grated parmigiano reggiano, plus more for serving
- 4 tablespoons parsley, chopped
Plug in your pressure cooker and set to the sear or sauté setting on high. Once heated, add butter and olive oil. Once melted, add shallots and sauté until translucent, about 1 minute.
Add arborio rice and stir until completely coated in olive oil mixture. Toast the rice until lightly golden, about 2 minutes.
Stir in pancetta and peas, and cook for an additional 2 minutes. Allow the pancetta fat to render. Then, stir in saffron and white wine. The wine will sizzle and the rice will absorb the wine. After the wine is partially absorbed after 2 minutes, add chicken stock one cup at a time and stir until well-mixed.
Cover the pot with the lid and lock it in place. Adjust the setting to pressure and cook on high for 8 minutes.
Once done, carefully release pressure and allow all of the steam to release before opening. Remove the lid and stir the arborio mixture.
Stir in parmigiano reggiano and season with salt and fresh cracked pepper to taste. Garnish with chopped parsley and serve with grated parmigiana reggiano.
Keywords: pressure cooker, instant pot, ninja foodie, pancetta, peas, risotto, pressure cooked risotto