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Pressure cooker pea, mint and parmesan risotto

Name: Pressure cooker pea, mint and parmesan risotto
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 20g salted butter; 1 tsp olive oil, plus extra to drizzle; 2 shallots, finely sliced; 1 vegetable stock cube; 700ml freshly boiled water; 2 garlic cloves, crushed; 300g risotto rice; 150ml dry white wine; ½ tsp dried mint; 300g peas, defrosted if frozen; 40g parmesan (or veggie equivalent), finely grated; 20g pea shoots (optional); Specialist kit; Pressure cooker

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Apr 24
Updated: 2 Apr 24

Pressure cooker pea, mint and parmesan risotto

Silky risotto in 20 minutes?! You heard us right. Pressure cookers cook grains super quickly, saving you time and energy. This pea risotto is perfect for spring, but you can adapt it to use any veg you have.

Get the most out of this clever kitchen gadget with more pressure cooker recipes.

Easy
April 2024

Test kitchen approved

Serves 4
Hands-on time 20 min

Get the most out of this clever kitchen gadget with more pressure cooker recipes.

Nutrition: Per serving

Calories: 444kcals
Fat: 9.8g (5g saturated)
Protein: 13g
Carbohydrates: 67g (4.8g sugars)
Fibre: 5.1g
Salt: 1.3g

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Ingredients

20g salted butter
1 tsp olive oil, plus extra to drizzle
2 shallots, finely sliced
1 vegetable stock cube
700ml freshly boiled water
2 garlic cloves, crushed
300g risotto rice
150ml dry white wine
½ tsp dried mint
300g peas, defrosted if frozen
40g parmesan (or veggie equivalent), finely grated
20g pea shoots (optional)

Specialist kit

Pressure cooker

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put a pressure cooker over a medium heat (or set to the sauté function if you’re using an electric version) and add the butter and oil. Once foaming,
add the shallots and cook for 6 minutes until softened. In a jug, dissolve the stock cube in the freshly boiled water.
Add the garlic to the pressure cooker and cook for 1 minute. Stir in the risotto rice and cook, stirring, for 1 minute until the rice is coated in the oil and has turned translucent at the edges. Pour in the wine, simmer until the liquid is entirely absorbed by the rice, then add the stock, dried mint and peas. Secure the pressure cooker lid and bring to high pressure, then cook for 5 minutes.
Release the pressure from the cooker and check the rice is tender; if it needs longer, return to high pressure and cook for 1 minute more. Once cooked, stir in the grated parmesan until melted. Divide between bowls and top with the pea shoots, if you like, and a drizzle of oil.

Recipe from April 2024 Issue

Nutrition

Nutrition: per serving

Calories: 444kcals
Fat: 9.8g (5g saturated)
Protein: 13g
Carbohydrates: 67g (4.8g sugars)
Fibre: 5.1g
Salt: 1.3g

delicious. tips

If you’re at the end of your parmesan, add the rind to the pan with the stock for an extra boost of umami flavour.
How this recipe saves energy A pressure cooker cooks at around twice the speed (often more) of a conventional pan on a hob. As the pressure inside the cooker increases, so does the boiling point of the water in the stock, meaning it cooks at a higher temperature – and faster speed.