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Mushroom Risotto with Peas - Instant Pot Pressure Cooker
Adapted from a recipe on pg 53-54 of The New Fast Food by Jill Nussinow, MS, RD
Diane brought this delicious dish to the Spring, 2017 potluck in Portland, OR
10 ml 2 teaspoons canola oil
2 medium onions, diced
3 cloves garlic, chopped fine
470 ml2 cups arborio rice
1180 ml5 cups vegetable stock (or more)
240 ml1 cup dried mushrooms, chopped
470 ml2 cups frozen peas (semi defrosted)
350 ml1 1/2 cups sugar snap peas, chopped
15 ml1 tablespoon tamari soy sauce
10 ml2 teaspoons poultry seasoning
Heat oil using the saute feature in the Instant Pot. Add onion and saute for 1 min, then add garlic and saute 2 more min. Stir in the rice to coat with oil, then add the the poultry seasoning, the tamari and the dried mushrooms and 5-6 cups stock.
Lock on the lid, set it for 5 min, and bring to pressure. Let it cook when it's done use the quick-release to let the steam out and open the lid. Stir in the peas and the sugar snaps, and if necessary add a bit more stock (or even cashew milk or cream, to cream it up a bit). Stir to allow the peas and sugar snaps to lightly cook, add some black pepper if needed.
Serve warm. This dish is great to make ahead, and can be augmented almost any way you can imagine.