Base Risotto

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Base Risotto

Base Risotto

Prep Time:
2 mins

Cook Time:
10 mins

2 servings

Total Time:
12 mins


  • 1 Tbsp oil
  • 1 onion
  • 1 garlic clove
  • 250g arborio rice
  • 190 ml white wine
  • 600ml stock
  • 100g frozen peas
  • Salt and pepper as needed
  • Cheese as needed


  1. Set the pot to SAUTE, and add the oil to the inner pot.
  2. Once warm, add the onion and occasionally stir until soft. Then add the rice and lightly fry until looking translucent.
  3. Pour in the wine and stir for about a minute, using a wooden spoon to deglaze the bottom of the inner pot.
  4. Press cancel, then pour in the stock and add the seasoning.
  5. Select PRESSURE COOK on high, and set the time for 6 minutes.
  6. When the program has finished, allow the pressure to release naturally for 5 minutes, then switch to quick release for any remaining pressure.
  7. Remove the lid, stir in the frozen peas, cheese and butter and leave for a couple of minutes for the pes wot warm through and the cheese to melt.


  • QPR at the end of cooking. Serve with cheese and or butter stirred through.
  • Quantities can be scaled up or down to suit larger or smaller families. Cooking times stay the same.

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