RISOTTO CON I PISELLI / INSTANT POT / COOKEO /RICETTA FACILE E VELOCE

Prepare the cream by blending 30 g of frozen peas with 1 glass of water until smooth.

In the Instant Pot, heat 3 tablespoons of extra virgin olive oil and sauté 1/2 chopped onion until translucent.

Add 100 g of cooked ham and sauté for a few minutes.

Stir in 150 g of frozen peas, salt, and black pepper to taste.

Add 160 g of Carnaroli rice and toast for a couple of minutes.

Pour in 30 ml of white wine and let it evaporate.

Add 410 ml of vegetable broth and stir well.

Close the lid and cook on high pressure for 6 minutes.

Once done, release the pressure, stir in 30 g of grated Parmesan cheese and 30 g of butter, and mix until creamy.

Equipment Needed

Spice Level:

Dietary