Ingredients
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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1 medium yellow onion, diced
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1 teaspoon salt
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2 cups Arborio rice, rinsed
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½ cup dry white wine (Pinot Grigio works well)
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4 cups low-sodium chicken broth (or vegetable stock)
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¾ cup freshly grated parmesan cheese, divided
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1 cup frozen peas, defrosted
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Freshly ground black pepper, to taste
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2 tablespoons chives, finely chopped
Instructions
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Preheat the Multi Cooker
Turn the knob to the Sear setting and select 5 minutes. Set the temperature to medium and start the cooking cycle. -
Sauté the aromatics
Add the olive oil and butter. Once the butter melts, add the diced onion and salt.
Sauté for about 3 minutes, stirring occasionally, until the onions become translucent. -
Toast the rice
Add the rinsed Arborio rice and stir to coat each grain in the butter mixture. -
Deglaze with wine
Pour in the white wine and stir for about 2 minutes, allowing the rice to absorb the liquid. -
Pressure cook the risotto
Add the chicken broth, lock the lid, and set the cooker to Custom – 10 minutes. Start the cooking cycle. -
Release the pressure
Press the steam release button and allow the steam to fully release (about 1 minute), then open the lid. -
Finish the risotto
Stir in:-
peas
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½ cup parmesan cheese
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freshly ground pepper
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Serve
Divide into bowls and top with chives and the remaining parmesan cheese.
Notes
Prep ingredients first. Since the cooking process is quick, having everything ready speeds things up.
Other spring vegetable additions:
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Asparagus: Add 1 cup chopped asparagus in step 7.
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Mushrooms: Add 1 cup sliced mushrooms in step 2 with the onions.
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Leeks: Add 1 cup thinly sliced leeks (white/light green parts only) in step 2.
Extra richness tip: Stir in a small knob of butter at the end for an even creamier finish.
