Spring Pea Risotto

Makes about 7 cups

1½    tablespoons unsalted butter
½       medium onion, finely chopped
1        garlic clove, finely chopped
1¼     teaspoons kosher salt, divided
¼       teaspoon freshly ground black pepper
2        cups Arborio rice
½       cup dry white wine
4        cups chicken broth, low sodium
2        sprigs fresh thyme
2        cups frozen peas, not thawed
¼       cup grated Pecorino Romano
2        tablespoons chopped fresh parsley
1        teaspoon grated lemon zest
1        teaspoon fresh lemon juice
          pea shoots and/or microgreens,
          for serving

Nutritional information per
first-course serving (½ cup): Calories 201 (10% from fat) • carb. 35g • pro. 9g
fat 1g • sat. fat 1g • chol. 5mg • sod. 524mg calc. 3mg • fiber 5g

1. Put the butter in the cooking pot of
the Cuisinart® Multicooker and select
Sauté/Brown. Set the temperature to Low
and press Start.
2. Once the unit is preheated and the butter is
melted, add the onion, garlic, and a pinch
of salt and the pepper. Sauté until softened,
about 2 minutes. Add the rice and stir to
evenly coat with the other ingredients. Cook
until the outer edges are translucent, but the
middle is still opaque. Add the wine and stir
until the wine evaporates and the pot is just
about dry, about 1 to 2 minutes. Press Stop.
Add broth, thyme, and remaining salt.
3. Secure the lid and select Risotto. Set the time
for 3 minutes and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
5. Once pressure is completely released,
carefully open lid. Remove the thyme sprigs,
stir in the peas, cheese, parsley, lemon zest,
and juice.
6. Divide the risotto into serving bowls
and top with a pinch of pea shoots and/
or microgreens.