Good Lifestyle

You will not miss meat with this beautiful creamy risotto bowl with packed mushrooms and sprinkled with beautiful green peas. It is a fantasy and easy full meal that you can enjoy for yourself at any time. In addition, it's a child's play to go straight in yourSnap! Here's how to do this perfect Risotto dish with Parmesan mushrooms for one, and even more instantaneous pot ideas, make sure you check out our list of30 + instant health pot recipes.

This recipe is extracted fromThe "I Love My Instant Pot®" cooking for a recipe bookby Lisa Childs. Copyright © 2021 by Simon & Schuster, Inc. Photographs of James Stefiuk. Used with the publisher's permission, Adams Media, a Simon & Schuster footprint. All rights reserved.

For 1 person

You will need

1 tablespoon of butter
3/4 C chopped garlic
1 teaspoon dried onion flakes
1 cup of sliced ​​mushrooms
1/8 Ground black pepper teaspoon
SEL 1/4 C
1/8 teaspoon dried thyme
1/8 teaspoon of dried basil
1/2 cup of uncooked rice arborio
1 1/4 cups of vegetable broth
1 1/2 tablespoons of white wine
1/4 cup of frozen peas
1/4 cup grated vegetarian parmesan

How to do it

1. On Instant Pot®, press the jumped button and adjust to the highest.
2. Add butter, garlic, onion flakes, fungi, pepper, salt, thyme and basil. Back about 3 to 5 minutes until the mushrooms are golden.
3. Add rice and stir for 2 to 3 minutes until rice is grilled. Add broth and wine and deglaze the pot, scratching all the succes of the bottom of the pot. Press the Cancel button to turn off the fire.
4. Closes the cover; Turn the closing knob.
5. Press the Cook Manual or Pressure button and adjust the 10 minute time.
6. When the timer rings, wait 10 minutes to naturally release the pressure, then remove the lid.
7. Stir in peas and parmesan. Transfer to a bowl and serve.

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