Instant Pot Risotto With Peas & Crispy Salami / Tofu / beans

Ingredients

• 2 tbsp olive oil

• 1 1/2 cups chopped uncured salami / Tofu

• 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 / apple cider vinegar

• 3 cups low sodium veg broth

• 1 1/4 cups frozen peas

• 1 tbsp lemon zest

• Chopped fresh parsley, for topping

Directions

1. Select sauté setting on a pressure multi-cooker (such as an Instant Pot). Select high temperature setting. Add oil to cooker.

2. 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.

3. 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.

4. Cover cooker with lid and lock in place. Cook on high pressure for 6 minutes.

5. 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.

 

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