Ramped full of flavor this risotto with pancetta peas and mushrooms makes for the ultimate side dish to a meal. Packed with vegetables and protein this dish could actually serve as a quick weeknight meal. Simply add a salad and dinner is ready in no time.
The Instant Pot Is The Truth!
I’ve joined the Instant Pot bandwagon. Risotto with pancetta peas and mushrooms can be made quick and easy with very little fuss using an Instant Pot. Cook the pancetta in a medium skillet. Add the mushrooms and cook until tender. Stir in the peas. Once they are finished cooking they are then added to the risotto in the Instant Pot.
The Instant Pot makes dinner prep easy, just imagine an appliance that can saute, sear, steam, pressure cook and slow roast all in one pot. Well, the Instant Pot does it all. It comes in the 8-quart. I have the 6-quart instant pot. For those who need something even smaller there’s a 3-quart pot. There’s something for everyone.
Well, you’re probably asking:
- What is risotto?
- How does it differ from rice?
Well, I’ve got the answers. Risotto is an authentic rice dish originating in Northern Italy. It’s not a pasta dish. The rice most often used to make risotto is arborio rice. Two other types of rice that can be used to make risotto are carnaroli and vialone nano. If you can’t find them at your local market try shopping for them online. I used arborio rice to make this dish. It can be found in most local markets. Toasting and creaming are the major steps that make rice into a risotto. The high starch content helps achieve risotto creamy silky texture.
The most common way to cook risotto is in a broth derived from fish, meat, or vegetables. Other ingredients that might be added are butter, onions, vegetables and wine. In Italy risotto is usually served alone in a deep dish.
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- 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
- 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.
- Add the wine to the Instant Pot. Reduced the wine by half, cooking the mixture for 3 minutes. Then add the broth.
- Set the Instant Pot to High- Pressure cook and cook the rice mixture for 10 minutes at high pressure.
- 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.
- 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.
- Serve the risotto with pancetta, peas, and mushrooms in individual bowls garnish with Parmesan and serve
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Take a look at the post on Golden Crispy Yuca Fries it’s a dish you might like to try.
