Risotto with Peas
Serving Size: 4
Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 1 cup arborio rice, short grain
- 1 cup frozen peas
- 2 1/4 cups chicken stock
- 1/3 cup parmesan cheese
- 1/8 teaspoon ground black pepper
In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4 to 5 minutes, until soft. Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock, stir well. Close lid and bring up to pressure. Process for 7 minutes. Release pressure by cold water method. Remove lid and stir in one tablespoon of butter, parmesan, and pepper. Let stand until butter and cheese melts. Stir thoroughly and serve.
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