4.1 from 333 votes
Instant Pot Cheddar Risotto with Fresh Sage
Instant Pot Cheddar Risotto with Fresh Sage is one of my favorite comfort foods...and it's also one of the quickest!
Total Time
20 mins
Servings: 4 servings
Calories: 417 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 1 cup (heaped) arborio rice
- 1/2 cup dry white wine
- 2 cups chicken stock, plus more if needed (use veggie stock for vegetarian)
- 5-6 large fresh sage leaves, more for garnish
- 4 ounces good cheddar cheese, grated
- salt and fresh cracked black pepper
Instructions
- Plug in the Instant Pot and push sauté. Set to medium. Add the oil and butter and when they are hot, add the rice. Stir to coat the rice and sauté for a couple of minutes.
- Add the wine to the pot and stir until it mostly evaporates, just a minute or two. Press Cancel.
- Add the stock and sage leaves to the pot and give everything a stir. Scrape down the sides of the pot if there is any rice sticking to it. Lock on the cover and set the vent to Seal. Press Pressure Cook and set for 6 minutes.
- When the machine beeps wait 5 minutes, then release the pressure valve. When the pressure has come down, remove the lid.
- Remove the sage leaves and stir in the cheese. Stir until it has completely melted and everything is creamy. If you like you can add a bit more hot chicken stock at this point if you like your risotto with a looser consistency.
- Check the seasonings and ladle the risotto into bowls. Garnish with a fresh sage leaf or two and a grinding of black pepper.
Cup of Yum
Notes
- Sauté a finely chopped shallot in the butter before adding the rice.
- Leave out the wine and use more stock if you don't want the alcohol.
- Use another flavorful hard cheese like Asiago, Gruyere or Manchego if you like.
- If sage isn't your thing, try fresh thyme.
- Sauté a finely chopped shallot in the butter before adding the rice.
- Leave out the wine and use more stock if you don't want the alcohol.
- Use another flavorful hard cheese like Asiago, Gruyere or Manchego if you like.
- If sage isn't your thing, try fresh thyme.
- Follow the recipe up to step 2 in a Dutch oven on the stove.
- You'll need to heat up double the amount of stock (maybe more) and stir it in, ladle by ladle, as you slowly cook the rice, stirring constantly, until it is tender. Taste the rice and if it isn't tender, keep adding more stock and cook longer. This might take 30 minutes or more.
- Proceed with steps 5 and 6.
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
45g
(15%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
375mg
(16%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
375IU
(8%)
Vitamin C
1mg
(1%)
Calcium
213mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 375mg | 16% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.