Instant Pot Risotto with Pancetta and Peas is a quick and delicious weeknight meal you can make in under 20 minutes. The crispy pancetta bits, earthy peas, and flavorful shallots add excellent rustic flavors to the creamy risotto.
Peas and Pancetta
I always wondered why people grew up disliking peas. Growing up, my mom and Nonna would always make peas and pancetta as a side. The dish is so simple and only called for peas, pancetta, and onions. It turns out pancetta makes everything taste better.
Peas and pancetta is a delicious, rustic dish with old Italian flavor. The peas turn out moist, tender, and loaded with yummy pancetta flavor. These flavors of my childhood inspired me to add peas and pancetta to a creamy risotto.
Jump to:
Traditional Risotto v. Instant Pot Risotto
The traditional method to make risotto is somewhat labor-intensive. It requires a lot of stirring, adding stock, and stirring some more until all of the stock is absorbed. This allows the risotto to remain al dente while absorbing the flavor. Making risotto via the traditional method is great if you have time! However, if you're on a time crunch and don't have the time to tend to the risotto, I recommend the pressure cooked method. Some pressure cookers include Ninja Foodi (here and here) and Instant Pot (here and here).
Ingredients
- Butter - A rich fat for cooking the ingredients.
- Olive oil - The natural oil and healthy fat that helps saute the shallot and rice.
- Shallot - Adds a sweet and mild flavor to the dish.
- Arborio rice - A wide and long grain rice that makes a soft and thick risotto.
- Pancetta cubetti - Tasty flavor crystals that provide texture and crunch.
- Peas - Both sweet and savory, they combine perfectly with the risotto and pancetta for a perfect bite.
- Saffron - Adds the sweet and quintessential floral taste to the risotto.
- White wine - Adds a light flavor and acidity that balances out the other rich flavors.
- Chicken stock - Provides the yummy and hearty base flavor in the risotto.
- Grated Parmigiano reggiano - Contributes to the creaminess of the risotto as well as adding delicious cheesiness.
- Parsley - A peppery and earthy garnish.
How to Make Instant Pot Risotto
- Heat the instant pot/pressure cooker - Plug in your pressure cooker and set to the sear or sauté setting on high. Once heated, add butter and olive oil. Once melted, add shallots and sauté until translucent, about 1 minute.
- Add rice to instant pot/pressure cooker - Add arborio rice and stir until completely coated in olive oil mixture. Toast the rice until lightly golden, about 2 minutes.
- Stir in ingredients - Stir in pancetta and peas, and cook for an additional 2 minutes. Allow the pancetta fat to render. Then, stir in saffron and white wine. The wine will sizzle and the rice will absorb the wine. After the wine is partially absorbed after 2 minutes, add chicken stock one cup at a time and stir until well-mixed.
- Cook on high for 8 minutes - Cover the pot with the lid and lock it in place. Adjust the setting to pressure and cook on high for 8 minutes.
- Release steam and stir - Once done, carefully release pressure and allow all of the steam to release before opening. Remove the lid and stir risotto.
- Add cheese and garnish - Stir in freshly grated parmesan or Parmigiano reggiano and season with salt and fresh cracked pepper to taste. Garnish with chopped parsley and serve with grated Parmigiano reggiano.
Substitutions
- Vegetarian - Replace pancetta with chopped crimini or shiitake mushrooms or asparagus and use vegetable stock instead of chicken stock.
- Vegetable Risotto - a completely different risotto recipe from an excellent cook.
- Onion - Use an onion instead of shallot if you prefer the stronger taste.
Variations
- Spicy - Add red chili pepper flakes to imbue heat into the dish
- Deluxe - Add crimini or shiitake mushrooms or asparagus for extra yummy veggies.
- Garlic - Add minced garlic for the classic aroma
- Kid friendly - Add extra parmesan or Parmiggiano-Reggiano to make it extra cheesy.
Equipment
This easy risotto recipe requires kitchen essentials. You need a Ninja Foodi or Instant Pot, a cutting board, and a wooden spoon.
How to Store Instant Pot Risotto
Store leftover fried rice in an air-tight container in the refrigerator for up to 3 days. Reheat leftover rice by steaming it instant pot or in a pan on the stove or microwave it in a microwave safe container until hot.
Top Tip
Don't overcook the risotto, you want it to be al dente, not mushy.
Similar Recipes
For more recipes like Instant Pot Risotto, check out these other recipes:
- Spring Risotto
- Truffle Mushroom and Leek Risotto
- Roasted Tomato Burrata Spaghetti
- Uni Pasta
- Cacio e Pepe with Burrata
- What to Eat with White Rice: 21 Tasty Recipes
Instant Pot Risotto with Pancetta and Peas
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot chopped
- 2 cups arborio rice
- 4 oz pancetta cubetti
- 1 cup peas
- 1 teaspoon saffron
- 1 cup dry white wine
- 4 cups chicken stock
- 1 cup grated parmigiano reggiano plus more for serving
- Salt
- Pepper
- 4 tablespoon parsley chopped
Instructions
- Heat the instant pot/pressure cooker - Plug in your pressure cooker and set to the sear or sauté setting on high. Once heated, add butter and olive oil. Once melted, add shallots and sauté until translucent, about 1 minute. Â
- Add rice to instant pot/pressure cooker - Add arborio rice and stir until completely coated in olive oil mixture. Toast the rice until lightly golden, about 2 minutes.Â
- Stir in ingredients - Stir in pancetta and peas, and cook for an additional 2 minutes. Allow the pancetta fat to render. Then, stir in saffron and white wine. The wine will sizzle and the rice will absorb the wine. After the wine is partially absorbed after 2 minutes, add chicken stock one cup at a time and stir until well-mixed. Â
- Cook on high for 8 minutes - Cover the pot with the lid and lock it in place. Adjust the setting to pressure and cook on high for 8 minutes.Â
- Release steam and stir - Once done, carefully release pressure and allow all of the steam to release before opening. Remove the lid and stir risotto.Â
- Add cheese and garnish - Stir in parmesan or Parmigiano reggiano and season with salt and fresh cracked pepper to taste. Garnish with chopped parsley and serve with grated parmesan cheese or Parmigiano reggiano.
Leave a Reply