Risotto with Pancetta Peas and Mushrooms
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: Serving 4
 
Ingredients
  • 4 tablespoons butter
  • 1 tablespoon fresh thyme
  • ¼ cup minced onions
  • 1 cup Arborio rice
  • 31/2 cups chicken broth
  • ⅔ cup dry white wine
  • 3 ounces diced pancetta
  • 1 cup baby Bella mushrooms or mushrooms of your choice. Cleaned and thinly sliced
  • ¾ cup frozen peas, thawed
  • ¼ cup grated Parmesan cheese, reserve more for garnish
  • Pinch salt and pepper
Instructions
  1. Saute` the onions in butter until translucent in the Instant. Add the garlic and half the thyme to the pot cooking the mixture for one minute more. After one minute, add the rice to the pot stirring until it is translucent. This should take about 3 minutes.
  2. Add the wine to the Instant Pot. Reduced the wine by half, cooking the mixture for 3 minutes. Then add the broth.
  3. Set the Instant Pot to High- Pressure cook and cook the rice mixture for 10 minutes at high pressure.
  4. In a large skillet over medium heat, cook the pancetta, stirring frequently, until the fat starts to render, this should take about 3 minutes. Add the mushrooms, thyme and continue to cook, stirring occasionally, until the mushrooms are tender about 5 minutes. Stir in the peas and cook until heated through, about 1 minute more. Season with salt and pepper.
  5. Carefully remove the lid from the Instant Pot add the pancetta-mushroom mixture to the pot. Add the Parmesan, stir to mix, and season with salt and pepper.
  6. Serve the risotto with pancetta, peas, and mushrooms in individual bowls garnish with Parmesan and serve
Notes
Adapted from The Instant Pot Cookbook, by William Sonoma Test Kitchen (Weldon Owen, 2017)
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/risotto-with-pancetta-peas-and-mushrooms/