Do you have dreams of enjoying creamy, delicious risotto but without any of the hassle? This Multi Cooker 15 Minute Spring Risotto is your new dream come true! 

risotto with peas in serving bowlPin

I just got the new Pampered Chef Deluxe Multi Cooker and I’m OBSESSED to say the least. It really helps you step up your recipe game in many more ways than one. I’ve had (and loved!) the Pampered Chef Quick Cooker for years, but decided to upgrade to the Multi Cooker because of all of the versatile features packed into one small kitchen appliance.

Pressure cook, slow cook, sear or sauté and even sous vide with just the push of a button. The amount of recipes you can create in minutes is truly magical with the Multi Cooker. It even has settings to make homemade yogurt, cook rice and sear meats and veggies. You get amazing results without all the effort. The best!

Why I Love 15 Minute Spring Risotto

I wanted to make a Spring Risotto recipe because one of my kids’ favorite dishes anytime we go out to eat at an Italian restaurant is risotto. The only issue is I feel like risotto can be intimidating to make at home. Getting the right texture can be difficult, and it’s usually pretty laborious having to constantly stir, stir and stir it some more. BUT the Pampered Chef Multi Cooker takes away all of those problems! This risotto was ready in only 15 minutes! No exaggeration. You just set the cooker to sear for 5 minutes and then pressure cook for 10 minutes, and let it do its thing! No stirring required.

close up of 15 minute spring risotto with peas and topped with chives and parmesanPin

The Ingredients

  • Arborio rice
  • yellow onion, diced
  • dry white wine (Pinot Grigio works great)
  • low sodium chicken broth
  • grated parmesan cheese
  • defrosted frozen peas
  • olive oil, unsalted butter, salt and pepper
  • chives
15 minute spring risotto ingredientsPin

How to Make 15 Minute Spring Risotto

  • Prepare the Multi Cooker: Turn Pampered Chef Multi Cooker knob to sear setting and press to select. Turn the wheel to the time clock setting for 5 minutes and press select. Turn the blinking thermometer to medium and press and hold to start the cooking cycle. 
  • Sauté the onions: Add the olive oil and butter to the Multi Cooker and allow the butter to melt as it preheats. Add the onions and salt and sauté, stirring occasionally for 3 minutes or until the onions start to turn translucent. 
  • Brown the rice: Add the rice and stir to evenly coat each grain with the butter mixture. Pour in the wine and stir allowing the rice to absorb the liquid, about 2 minutes.
  • Pressure cook the risotto: Pour in the chicken broth, cover and lock the top and turn the wheel to the custom setting and the wheel to 10 minutes and press the knob to start. Press the step release button on the top of the PC Multi Cooker and when all of steam is released, about 1 minute, unlock the lid. 
  • Finish the dish and serve: Stir in the peas, 1/2 cup parmesan cheese and pepper. Divide risotto between bowls and top with chives and additional parmesan cheese to taste. 
spoon dipping in to risottoPin

Customizations and Substitutions

  • Use any spring vegetable you like: If peas aren’t your thing, you could add mushrooms, asparagus or even leaks. Any springtime veggies will do. Get creative and have fun with it! Check out the notes in the recipe card for when/how to add these other ingredients!
  • Make it vegetarian: If you’re wanting this risotto to be vegetarian, simply replace the chicken stock with vegetable stock and you’re good to go!
  • No white wine? I haven’t tested this out just yet, but in a pinch, you could use 1/4 cup lemon juice and 1/4 cup water in place of the white wine.
two bowls of risottoPin

Recipes to Serve with Risotto

This dish can be a meal on its own since it’s so rich and filling, but it also pairs really well as a side with chicken or even salmon. Try out Lemon Herb ChickenAir Fryer Roast ChickenSimple Broiled Salmon or Air Fryer Salmon if you’re looking for some recipes to go along with this. Sauté some Grilled Lemon Asparagus to go along with it too and you’ve got a perfect springtime dinner ready in no time!

easy risotto with peas Pin

Let me know what you think of this recipe in the comments, and tag me on social media if you make it!

Images by Ivan Solis

Pin

Multi Cooker 15 Minute Spring Risotto

If you have dreams of enjoying creamy, delicious risotto but without any of the hassle, this Multi Cooker 15 Minute Spring Risotto is your new dream come true! 
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Course: Dinner
Cuisine: Italian
Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients  

  • 1 tablespoono olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 teaspoon salt
  • 2 cups Arborio rice, rinsed in a strainer
  • 1/2 cup dry white wine (Pinot Grigio works great)
  • 4 cups (or 32 ounce box) low sodium chicken broth (you can also use vegetable stock)
  • 3/4 cup freshly grated parmesan cheese, divided
  • 1 cup frozen peas, defrosted
  • freshly ground pepper, to taste
  • 2 tablespoons chives, finely chopped

Instructions 

  • Turn Pampered Chef Multi Cooker knob to sear setting and press to select. Turn the wheel to the time clock setting for 5 minutes and press select. Turn the blinking thermometer to medium and press and hold to start the cooking cycle. 
  • Add the olive oil and butter to the Multi Cooker and allow the butter to melt as it preheats. Add the onions and salt and sauté, stirring occasionally for 3 minutes or until the onions start to turn translucent. 
  • Add the rice and stir to evenly coat each grain with the butter mixture. 
  • Pour in the wine and stir allowing the rice to absorb the liquid, about 2 minutes.
  • Pour in the chicken broth, cover and lock the top and turn the wheel to the custom setting and the wheel to 10 minutes and press the knob to start. 
  • Press the step release button on the top of the PC Multi Cooker and when all of steam is released, about 1 minute, unlock the lid. 
  • Stir in the peas, 1/2 cup parmesan cheese and pepper.
  • Divide risotto between bowls and top with chives and additional parmesan cheese to taste. 

Notes

  1. Make sure to have all ingredients prepped to make cooking even faster
  2. You can use a wide array of spring vegetables in this risotto. Here’s how to do it:
    • 1 cup chopped raw asparagus to add in step 7.
    • 1 cup sliced white, shiitake or baby portobello mushrooms in step 2 with the onions.
    • 1 cup thinly sliced leeks (the white and light green part only) in step 2.

Nutrition

Calories: 566kcal | Carbohydrates: 92g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 877mg | Potassium: 454mg | Fiber: 5g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 17mg | Calcium: 143mg | Iron: 5mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

    1. I haven’t tried it (I don’t have an instant pot), but I have a good feeling it would work similarly since we’re using the pressure cooker setting on the multi cooker. Let me know if you try it!

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