Instructions

1. 1

   In a small saucepan, warm the broth over medium heat until it reaches a hot temperature.

2. 2

   Lower the heat to keep the broth warm without bringing it to a boil.

3. 3

   Activate the sauté function on the Instant Pot or a comparable multi-cooker, setting it to high heat.

4. 4

   Place the prosciutto in the bottom of the pot and cook for about 2 minutes on each side until it turns golden and crispy. Transfer it to a plate and set it aside.

5. 5

   Decrease the heat to medium, then add the olive oil, shallot, and garlic. Sauté while stirring until they soften, which should take around 2 minutes.

6. 6

   Incorporate the rosemary, salt, and pepper, stirring for 30 seconds. Then, add the rice, ensuring the grains are coated with the oil, and cook for an additional minute.

7. 7

   Pour in the wine and stir to lift any browned bits from the bottom of the pot.

8. 8

   Introduce the hot broth, then secure the lid on the Instant Pot, ensuring the vent is closed (in sealing position). Set the pressure cook function to high for 6 minutes. After cooking, perform a quick release of the pressure (venting) and remove the lid.

9. 9

   Switch the Instant Pot to the sauté function at medium heat.

10. 10

    Stir in the peas and cook for 2 minutes, continually stirring until the liquid is absorbed, the peas are warmed through, and the rice achieves a creamy consistency.

11. 11

    Turn off the heat and mix in the cheese until well combined.

12. 12

    Plate the risotto and top it with pieces of the crispy prosciutto for serving.

Nutrition Information

Notes & Tips

• You can double the recipe using the same cook time.