Risotto is weeknight easy in the Instant Pot, coming out thick and creamy, without the constant stirring. Tender-crisp peas and chives add a bite of spring on top.
What You Get
Sugar snap peas
Vegetable broth (see note below)
Grated Parmesan cheese
What You’ll Need
Dry white wine (optional)
Salt and freshly ground pepper
Makes 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
Trim the sugar snaps, removing the strings if necessary, and slice the sugar snaps into bite-sized pieces. Chop the onion. Chop 4 cloves of garlic. Chop the chives.
Set the Instant Pot to the sauté setting, and warm 3 tablespoons olive oil. Add the onion and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds.
Add 2 cups of the rice, stir to coat, and sauté until lightly toasted, 2 to 3 minutes. Add 1 cup wine or water and simmer to reduce slightly, 2 minutes. Add 3½ cups of the vegetable broth and 1 cup water, and season with 1 tablespoon salt. Cover, seal the vent, and cook on low pressure until the rice is al dente and the liquid is creamy, 5 minutes. Quick release the pressure, 5 minutes.
Meanwhile, in a large frying pan over medium-high heat, add 1 tablespoon olive oil. Add the sugar snaps and sauté until bright green and tender-crisp, 3 to 5 minutes. Add 1 tablespoon butter, season with salt, and toss to melt and coat, 1 minute. Remove from the heat.
Stir ½ cup of the mascarpone and the juice of the lemon into the risotto, and season with salt to taste.
Spoon the risotto into bowls and top with the sautéed snap peas. Drizzle with olive oil and sprinkle generously with Parmesan and chives. Grind with pepper and serve warm.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, microwave on high, 2 to 3 minutes.