Instant Pot Risotto Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
20 mins
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Total Time
36 mins
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Servings
6 servings
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Course
Dinner
Instant Pot Risotto Recipe
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- kosher salt
- 1 1/2 cups risotto rice (I used arborio rice)
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups low-sodium chicken stock
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- freshly ground black pepper
Instructions
- Using the saute function, heat olive oil and 1 tablespoon butter in an Instant Pot. Add onion and a pinch of salt, and sauté, stirring occasionally, until onion is soft (about 3 minutes). Stir in garlic and cook just until fragrant (about 30 seconds). Stir in the rice and cook for 1 1/2 minutes, then add the white wine and cook for 1 more minute.
- Stir in stock, cover and cook on high pressure for 5 to 6 minutes. 5 minutes will result in a slightly al dente risotto (similar to a stovetop risotto). 6 minutes will give you a super creamy risotto. Allow the pressure to release naturally. Stir in the Parmesan cheese and remaining 1 tablespoon butter, and continue to stir until the rice has absorbed the rest of the liquid and gets creamy (about 3 minutes). Season to taste with additional salt.
- To serve, spoon risotto into a shallow bowl and top with extra Parmesan cheese and freshly ground black pepper.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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