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Pea & Parmesan risotto (in the Cook's Essentials pressure cooker)


For the 4 litre cooker:

2tbsp oil

1 medium onion, finely chopped

1 clove garlic, crushed

350g Arborio rice

200g peas

850ml hot vegetable stock

150ml white wine


100g grated Parmesan

25g butter

2tbsp chopped parsley


For the 2.5 litre cooker:

1tbsp oil

1 small onion, finely chopped

1/2 clove garlic, crushed

175g Arborio rice

100g peas

425ml hot vegetable stock

75ml white wine


50g grated Parmesan

15g butter

1tbsp chopped parsley





How to make it...


Heat the pressure cooker on ‘Brown’ or 'Saute' then add the oil, onion and garlic and cook for 5-10 minutes until softened.


Add the rice, peas, hot stock and wine and some pepper and stir well.


Close pressure cooker and select ‘Risotto’.  CLOSE valve and cook for 6 minutes.


Reduce pressure rapidly.  Add Parmesan, butter and chopped parsley, stir together then serve.

s i m o n   b r o w n . t v

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