Easy Gluten Free Risotto with Peas | Instant Pot
This gluten free risotto with peas is an easy Instant Pot recipe that takes a fraction of the time to make, yet tastes like traditional, decadent risotto! Dairy free risotto option included!
Servings: 4 people
Equipment
Ingredients
- 2 tbsp butter or olive oil
- ½ onion diced
- 3 cloves minced garlic
- 1 cup arborio rice
- 2 ¼ cups chicken broth sub veggie broth for vegetarian or vegan
- ½ tsp dried thyme
- ½ tsp sea salt more to taste
- ¼ tsp black pepper
- ⅓ cup grated parmesan cheese or sub ⅓ cup Kite Hill cream cheese for dairy free or omit completely if preferred
- 1 cup frozen or canned peas thawed/drained
Instructions
- Heat the instant pot on saute mode. Melt the butter. Add the onions and garlic and saute for 5-7 mins.
- Add in the rice and stir to coat. Add the chicken broth, thyme, and salt and stir well. Lock the lid and cook on high pressure for 6 minutes.
- Quick release the steam and open the lid. Stir in the peas and parmesan (or Kite Hill cream cheese), and serve with fresh chopped parsley if desired. Enjoy!
Notes
Extra Veggies: You could also add in some mushrooms- simply sauté them with the onion first!
Dairy Free Risotto: You can also use Kite Hill dairy-free cream cheese to make this dairy free risotto.
Adding Protein: Feel free to add cooked chicken or bacon to this risotto for extra protein!
How to Serve: I love to pair this risotto with my Lemon Butter Sea Bass recipe! The best combo!
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat over the stove or in the microwave.
Nutrition
Calories: 322kcal | Carbohydrates: 48g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 905mg | Potassium: 275mg | Fiber: 4g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 26mg | Calcium: 121mg | Iron: 3mg