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!
2 ¼cupschicken brothsub veggie broth for vegetarian or vegan
½tspdried thyme
½tspsea saltmore to taste
¼tspblack pepper
⅓cupgrated parmesan cheeseor sub 1/3 cup Kite Hill cream cheese for dairy free or omit completely if preferred
1cupfrozen or canned peasthawed/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
ExtraVeggies: 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.