Pea and Pumpkin Flower Risotto, a spring main course, very simple and quick to prepare for an everyday lunch or with friends and family. The recipe is very simple and certainly a bit of a middle ground between a spring and summer recipe, as it is made with typical spring and summer ingredients.
The other day, my mom left me some fresh peas, and what better occasion to use some for a risotto? Lately, I’ve been struggling to find them fresh and increasingly resort to frozen ones. So I took the opportunity to clean them and use some for this recipe. The rest, however, I froze.
In addition to peas, I added pumpkin flowers, which I love, especially in batter. Today, however, I added them to the pressure cooker risotto. This method is definitely a great alternative for those with less time to spend in the kitchen but don’t want to give up the goodness of a creamy risotto. And now let’s go into the kitchen together because the Pressure Cooker Pea and Pumpkin Flower Risotto will be ready in a click!
If you are interested in other pressure cooker first course recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 569.22 (Kcal)
- Carbohydrates 75.32 (g) of which sugars 4.55 (g)
- Proteins 11.69 (g)
- Fat 21.82 (g) of which saturated 8.80 (g)of which unsaturated 3.40 (g)
- Fibers 4.32 (g)
- Sodium 2,226.86 (mg)
Indicative values for a portion of 384 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 1 cup peas (fresh, shelled)
- 3 cups pumpkin flowers (vegetable weight to clean)
- 1/3 cup red spring onions
- 2 tbsps extra virgin olive oil
- 1/2 cup white wine
- 3 cups vegetable broth
- salt (to taste)
- pepper (to taste)
- 2 tbsps butter
- 1/4 cup pecorino cheese (grated)
Tools
- Pressure Cooker
- High-Sided Casserole
- Chopping Board
- Knife
Steps
First, prepare the vegetable broth and set it aside. Shell the peas if you are also using fresh ones. Otherwise, frozen ones will do just fine. Then wash them under water and pat them dry with some paper towels. Next, clean the pumpkin flowers by removing the pistil and gently washing them under water. Then dry them with paper towels.
Now clean the spring onion and chop it with a knife. Then sauté it in the open pot with a little oil for a few minutes on low heat. Then add the rice and toast it over high heat, stirring. Deglaze with white wine and let the alcohol evaporate.
Now add the previously cleaned vegetables: peas and pumpkin flowers. Then add the broth, season with salt, and close the pot. Bring it to maximum power and cook for 4 minutes from the start of the whistle. Once the cooking time has passed, let the steam escape and open the pot.
Finish the risotto with butter and grated pecorino cheese, stir and serve with a sprinkle of pepper.
Storage and Tips for Pea and Pumpkin Flower Risotto
Pressure Cooker Pea and Pumpkin Flower Risotto is best enjoyed immediately to preserve its creaminess.
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FAQ Questions and Answers for Pea and Pumpkin Flower Risotto
Can pumpkin flowers be replaced with zucchini?
Yes, certainly, instead of pumpkin flowers, you can use zucchini.
Can the risotto be cooked in an electric pressure cooker?
Yes, you can prepare the risotto using an electric pressure cooker by using the sauté function for the initial sautéing. Then close and cook with the pressure cook high function for 4 minutes.
