Food Recipes Instant Pot Risotto With Peas & Crispy Salami 5.0 (1) 1 Review This one-pot weeknight dinner has all the creaminess of a stovetop risotto with minimal effort. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on May 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts A classic risotto is made by gradually stirring hot stock into toasted rice until the rice is creamy and cooked through. It’s a labor of love that can keep you at the stove for upwards of 30 minutes. But when strapped for time and the craving strikes, in comes the Instant Pot to extend a helping hand without having to sacrifice the creaminess of the traditional method. This rendition has a Spanish flair thanks to the salty salami and smoked paprika. Sweet peas and tart lemon zest balance out the richness of the dish beautifully. This is a weeknight risotto for the books. Ingredients 2 tbsp olive oil 1 1/2 cups chopped uncured salami 1 shallot, finely chopped 1 1/2 cups arborio rice 1 1/4 tsp kosher salt 3/4 tsp smoked paprika 3/4 cup white wine 3 cups low sodium chicken broth 1 1/4 cups frozen peas 1 tbsp lemon zest Chopped fresh parsley, for topping Directions Select sauté setting on a pressure multicooker (such as an Instant Pot). Select high temperature setting. Add oil to cooker. When oil is hot, add salami; cook, stirring often, until crispy, about 5 minutes. Transfer to a towel lined plate with a slotted spoon. Add shallot to cooker; cook, stirring constantly, until softened, about 1 minute. Add rice, salt, and paprika; cook, stirring constantly, until toasted, about 2 minutes. Stir in wine; cook, scraping bottom of cooker to loosen browned bits, until most of liquid has been absorbed, about 1 minute. Press cancel and stir in broth. Cover cooker with lid and lock in place. Cook on high pressure for 6 minutes. Quick-release pressure and remove lid from cooker. Stir in frozen peas, lemon zest, and half of salami. Stir until peas are bright green and tender, about 1 minute. Serve risotto topped with remaining salami and parsley. Drizzle with oil. Rate it Print Nutrition Facts (per serving) 593 Calories 35g Fat 35g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 593 % Daily Value * Total Fat 35g 45% Saturated Fat 11g 55% Cholesterol 92mg 31% Sodium 1982mg 86% Total Carbohydrate 35g 13% Dietary Fiber 3g 12% Total Sugars 5g Protein 26g Vitamin C 9mg 43% Calcium 55mg 4% Iron 4mg 21% Potassium 651mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.