Instant Pot Risotto with Pancetta Peas and Mushroom
Ingredients
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 Tbs. fresh thyme leaves
- 1 1/2 cups (11 oz./345 g) Arborio rice
- 2/3 cup (5 fl. oz./160 ml) dry white wine
- 4 cups (32 fl. oz./1 l) chicken broth
- 3 oz. (90 g) pancetta, chopped
- 1 lb. (500 g) mixed fresh mushrooms, such as shiitake, cremini and gypsy, thinly sliced
- 1 cup (5 oz./155 g) frozen peas, thawed
- Kosher salt and freshly ground pepper
- 1/4 cup (1 oz./30 g) shaved Parmesan cheese, plus more for garnish
- Pea shoots for garnish
Instructions
Instant Pot Risotto with Pancetta, Peas and Mushroom serves 4 original recipe by Williams-Sonoma.
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