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Pea & Pancetta Risotto
Preparation time: 10 minutes
Cook Time: 15 minutes
Yield: 6 cups
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, chopped (about 1 cup)
8 oz. pancetta, diced
1 ½ cups Arborio rice
3 cups chicken stock
Add oil and butter into cooking pot. Keep the lid open and select SEAR program. Add the onion and pancetta;
cook and stir 10 minutes or until pancetta is browned. Add the rice and stir to coat. Add chicken stock, lemon juice,
and peas; stir well. Close the lid. Select RICE program and Timer 5 minutes.
Once the timer beeps 3 times to indicate the end of cooking, manually release pressure by pressing on the steam
release button for about 5 seconds . The steam release process will take about 4 to 5 minutes. Stir in cheese, salt, and
pepper. Serve hot.
2 tablespoons lemon juice
1 cup frozen peas
½ cup grated parmesan cheese
½ teaspoon Kosher salt
¼ teaspoon freshly cracked pepper
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