Quick Pot Pea Risotto

1/4 cup olive oil
2 shallots, minced
4 cloves garlic, minced
2 cups Arborio Rice
8 cups vegetable broth
1 cup white wine
1 tsp. Salt
1/2 tea. Black Pepper
1 cup grated Parmesan cheese, divided
1 1/2 cups frozen peas

Place the inner pot in the Quick Pot.
Press the Saute button and the Program Dial to select the Beef Setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle.
Add the olive oil, shallots and garlic to the Inner pot and saute 2-3 minutes.
Add the rice and coat with olive oil. Press the cancel button.
Add the broth, white wine, salt, pepper, and 1/2 cup Parmesan cheese.
Place the lid on the Quick Pot and turn the lid counterclockwise. The lid will lock and the Pressure Release Valve will close.
Press the Pressure button, scroll to the Risotto setting, and press the Program Dial. Press the Program Dial again to confirm the medium setting and begin the cooking cycle (8 min. cooking time).
When the  timer reaches 0, the Quick Pot will automatically switch to Keep Warm. Press the Cancel button. Slide the Steam Release switch to the Open position. When the steam is released, remove the lid. Stir in 1/2 cup Parmesan cheese and the peas. Let sit 5 minutes before stirring.