Tomato basil Instant Pot risotto
User Reviews
4.5
Tomato basil Instant Pot risotto
Description
This risotto uses the Instant Pot to speed up the traditionally slow cooking method by pressure cooking arborio rice with sautéed onion, garlic, and a mix of tomato passata and cherry tomatoes. Olive oil softens the aromatics, while the stock adds moisture for the rice to absorb.
After pressure cooking for a short time, the risotto is stirred with butter, grated Parmesan cheese, and chopped fresh basil, which enrich and freshen the dish. Seasoned with salt and black pepper, the texture is creamy yet with some bite to the rice grains as typical for risotto.
Without an Instant Pot, the method involves gradually adding stock to sautéed rice and tomato mixture while stirring frequently, building creaminess over time. The tomato and basil impart a vibrant flavor profile that complements the richness of the butter and cheese.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2-3 garlic crushed, cloves
- 2 cups arborio rice
- 4 cups stock
- ½ cup tomato passata
- 2 cups cherry tomato halved
- 2 tbsp butter
- 1 cup Parmesan Cheese or Pecorino, grated
- basil roughly chopped, large handful, fresh
- salt to taste
- black pepper to taste
Instructions
- Set the Instant Pot to the saute function. Add a few tablespoons of olive oil then add the onion and garlic.
- Cook for a few minutes until fragrant. Add the rice, passata, cherry tomatoes and stock. Season with a generous pinch of salt and pepper.
- Close the Instant Pot and set to the Pressure Cook function.
- Set the timer to 6 minutes then allow to come to pressure and cook. Once finished, quick release the pressure.
- Stir in the butter, Parmesan and basil then season to taste. If the risotto is very thick, you can add a little stock to loosen. Serve with extra basil and cheese.
Instructions without Instant Pot
- Heat a few teaspoons of oil in a large, deep pan. Add the onion and garlic and cook until fragrant.
- Add the Arborio rice and stir to combine with the onions.
- Add the tomatoes and Passata and stir in. Ladle in the stock, a little at a time, stirring and allowing to cook and absorb before adding in the rest. Continue doing this until the rice is creamy and cooked through.
- Add the butter, cheese and basil and stir in. Season to taste and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 93g | 31% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 962mg | 40% |
| Potassium | 416mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1024IU | 20% |
| Vitamin C | 23mg | 26% |
| Calcium | 26mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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