Pea & Mushroom Risotto - Healthy Eating in an Instant with Hazel Wallace

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Dr Hazel Wallace is back with her fourth and final recipe of her healthy eating series!

Nothing quite says Instant Pot like a classic risotto!
Jam packed with veggies, this pea & mushroom risotto recipe brings ultimate convenience in comparison to the traditional stand and stir at the hob method.
Chuck everything in and 'set it and forget it,' leaving the Instant Pot to do it all for you and pressure cook creamy perfection in just 7 minutes. The perfect wholesome dinner, any day of the week!


INGREDIENTS
2 tbsp olive oil
25g butter
1 onion, chopped
2 garlic clove, finely chopped
350g Arborio Rice
250g mushrooms, sliced
125ml white wine or additional stock
1.3 litres hot vegetable stock
200g frozen peas
50g parmesan cheese
2 tbsp chopped flat-leaf parsley
Salt & Pepper

INSTRUCTIONS
1. Select saute, and when the display indicates Hot, add the olive oil and butter to the inner pot.
2. Add the onions and cook, stirring occasionally, until they begin to turn translucent.
3. Add the garlic and stir, then add the rice and mushrooms and cook for 2-3 minutes.
4. Pour in the wine (if using) and the stock and deglaze the base of the inner pot.
5. Secure the lid, and select Pressure Cook and set the time to 7 minutes.
6. When the cooking program finishes, allow the pressure to release naturally for a few minutes then quick release the remaining pressure.
7. Remove the lid, add the peas and give the risotto a stir.
8. Add the parmesan and stir in half of the chopped parsley and season with salt & pepper.
9. Serve with the remaining parsley sprinkled on top.

Product used: https://instantbrands.co.uk/shop-all-products/pro-crisp-8l-multi-pressure-cooker-air-fryer/
Host: https://www.instagram.com/thefoodmedic/
Recipe: https://instantbrands.co.uk/pea-mushroom-risotto-recipe/