Quick and Easy Pea and Celery Risotto (Instant Pot, Budget)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 teaspoon sea salt
- 2 tablespoons lemon juice
- about 25 grams / 2 tablespoons butter (or 3 tables
- 1 medium brown onion diced
- 2 celery sticks diced into small cubes
- 1/2 teaspoon pepper (i used white pepper)
- 1 cup arborio rice (special risotto rice that is extra s
- 1 cup frozen green baby peas
- 2 cloves of garlic finely diced
- zest of 1/2 lemon (optional but nice)
- 2 cups vegetable stock (or chicken if you like i used 1 stock cube and 2 cups water)
- 1 oz / 30 g parmesan cheese grated
- Carbohydrate 5.79503750186148 g
- Cholesterol 0 mg
- Fat 0.055 g
- Fiber 0.965500026766809 g
- Protein 0.633975000081966 g
- Saturated Fat 0.0231 g
- Serving Size 1 1 -3 (78g)
- Sodium 438.303750000216 mg
- Sugar 4.82953747509468 g
- Trans Fat 0.0154 g
- Calories 24 calories
Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the butter (or olive oil), onions, celery, salt and pepper and sauté for 4-5 minutes, stirring a few times.Add the rice, peas, garlic, stock and lemon zest and stir through. Press Keep Warm/Cancel key on the Instant Pot to stop the Sauté function. Make sure to scrape any rice kernels or vegetables off the inner pot walls.Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 5 minute. After 3 beeps the pressure cooker will start going.Once the timer goes off, allow the pressure to release for 4-5 minutes and then, carefully, use the quick release method to release the rest of the steam and pressure.Open the lid and stir in the Parmesan cheese and drizzle with lemon juice. Serve while hot with a side salad or veggies.
