Instant Pot Cacio E Pepe Risotto

2 cups arborio or carnaroli rice, unrinsed (NOTE: it MUST be one of these rices to make a risotto)

5 cups broth of your choice (I use garlic or chicklen)

4 tablespoons (½ stick) salted butter

1 cup grated/shredded Pecorino Romano or Parmesan (or ½ cup of each)

1 tablespoon black pepper (freshly ground if you want to get fancy)

¾ cup herb cheese (or a 5.2-ounce package of Boursin, any flavor)

½-1 cup cream, half-and-half, or milk

10-16 ounces frozen sweet peas

Add the rice and broth to the Instant Pot. Secure the lid, move the valve to the sealing position, and hit Pressure Cook or Manual at High Pressure for 6 minutes. Quick release when done.
Add the butter, Pecorino Romano and/or Parmesan and pepper. Stir until well-combined.
If using any of the optional add-ins, add them now and stir in. NOTE: If using the frozen peas, they'll thaw immediately from the heat of the risotto but will also cool it down a bit. Therefore, feel free to hit Sauté and Adjust to the More or High setting for a minute or so while stirring.
Serve topped with additional cheese and pepper, if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m