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Instant Pot Parmesan Risotto
Creamy Instant Pot Parmesan risotto with vermouth and garlic. No constant stirring, ready fast, and perfect with chicken, shrimp, or scallops.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Place the Instant Pot on saute, add butter, when the butter has melted add shallots. Saute the shallots until they have become translucent. Add garlic and saute until the garlic becomes fragrant. Add rice, stir until the rice is coated with the melted butter. Cook rice for about ⏱️ 1 minute. Add half of the vermouth. Stir the vermouth in, it will be absorbed into the rice. When the vermouth has been absorbed add the remaining Vermouth and chicken broth. Add 1 ounce of Parmesan cheese and salt, stir in the cheese and salt into the liquid. Place the lid on the pressure cooker.
butter2 tablespoonsgarlic, minced3 clovesdry vermouth (or dry white wine, divided)1 cupchicken broth3 cups
2
Cook for ⏱️ 8 minutes on high, you can set this manually. After the rice has finished cooking you can either allow it to release naturally, or you can manually release the pressure. Before serving add the remaining cheese.
Nutrition Facts
calories
194 kcal
fat Content
5 g
serving Size
1 serving
sodium Content
608 mg
protein Content
5 g
cholesterol Content
12 mg
carbohydrate Content
26 g
saturated Fat Content
3 g
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