Spring is in the Air! Instapot Crab and Pea Risotto
For me nothing says the return of spring as much as the addition of all the new green vegetables you have access to again after the winter frost. And the most indicative of that is green peas. Add risotto and crab into the element and you have a dish that screams elevation, but the secret to wowing your eating participants but also cutting down on your own work load, insert risotto made in an Instapot. I'm talking about ingredients in steps and then adding liquid, closing the pot up and walking away, which is unheard of in the making of risotto...so this is my gift to you. And trust me this is a gift. xo!
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 onion, diced
8 ounces mushrooms, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 1/2 cups chicken broth
1/4 cup of white wine
1 cup arborio rice
1/4 teaspoon chopped fresh thyme
3/4 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or more to your taste
1 ounce can of lump crab meat (cooked)
Set Instapot to the sauté setting. Melt 2 tablespoons butter and one tablespoon of olive oil; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in wine and let reduce a bit
Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in remaining 2 tablespoons butter, zest of lemon and crab meat. Stir in peas and Parmesan until heated through.