This one-pot weeknight dinner has all the creaminess of a stovetop risotto with minimal effort.
Its a labor of love that can keep you at the stove for upwards of 30 minutes.
This rendition has a Spanish flair thanks to the salty salami and smoked paprika.
Photo:Greg DuPree
Sweet peas and tart lemon zest balance out the richness of the dish beautifully.
This is a weeknight risotto for the books.
This recipe was developed by Melissa Gray.
Select high temperature setting.
Add oil to cooker.
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.
Add rice, salt, and paprika; cook, stirring constantly, until toasted, about 2 minutes.
Press cancel and stir in broth.
Cover cooker with lid and lock in place.
Cook on high pressure for 6 minutes.
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.
