Creamy Risotto With Peas. This risotto will give you the same joy as a decadent creamy, cheesy risotto, but than without any cheese. It sounds almost impossible, but believe me, this risotto goes without very very well! Pressure Cooker Creamy Lemon Parmesan Risotto with Baby Peas.

Add mushroom and peas for a well-rounded side dish that fits occasions casual and formal. Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas. You can have Creamy Risotto With Peas using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Creamy Risotto With Peas

Prepare 1 tsp of Butter.
You need 1 tsp of Olive oil.
It's 1/2 cup of Onion, finely chopped.
It's 1 cup of Arborio rice (or other short grain rice).
Prepare 1/4 cup of White wine (I like Chardonnay).
Prepare 1 can of Chicken broth, 14 ounces.
You need 1/2 cup of Green peas (I like the "petite" ones).
It's 1/2 cup of Parmesan, grated.

Creamy risotto is the perfect Italian canvas for pea purée, dotted with whole peas throughout for a varied textural experience. Once the peas have cooled, remove them from the water and let dry on a paper towel. Purée in a food mill or food processor until smooth, scraping down halfway through. Pressure cooker mushroom risotto with peas is one of my favorite Instant Pot recipes!

Creamy Risotto With Peas step by step

Melt the butter with the olive oil on medium heat..
Add the onion and sauté till lightly golden..
Stir in the rice and sauté the onion and rice together for about five minutes or right before the onion starts to burn..
Stir in the wine and allow to cook for a few minutes before adding the broth..
Then stir in the broth and bring to a slow simmer. Be sure to stir the rice frequently. This is important for the process releases the starch from the rice giving it a creamy, silky texture..
After frequent stirring your rice should start looking creamy..
After most of the broth has been absorbed, remove from heat completely, cover and let sit to finish absorbing the liquid..
After about 5 minutes the liquid should be absorbed yet still have a creamy look to it..
This is when you want to add the peas..
And then the Parmesan..
Stir it all together and cover till you are ready to serve. Serve hot..

If you have never had risotto, you are missing out! It is rich and creamy, and so versatile! Once you learn how to make risotto, you can change up the recipe for your taste, or for what you have on hand. Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don't overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will.