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Instant Pot Risotto
Creamy Instant Pot Risotto is an easy entree or side dish made with arborio rice, white wine, broth, and parmesan. Just as rich and comforting as a classic risotto, and ready in 30 minutes!
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Turn the instant pot to saute and add the olive oil, onions, garlic, and a pinch of salt. Cook for about ⏱️ 5 minutes until tender, stirring frequently. If the onions or garlic begin to brown, add 1/4 cup of water and continue to cook and stir until the water is cooked away.
Olive Oil3 TablespoonsOnion, diced1 CupGarlic, minced3 cloves
2
Add the rice and stir it well to coat the grains with the oil. Cook for ⏱️ 2 minutes.
3
Add the white wine and another pinch of salt. Deglaze the instant pot of any stuck-on bits. Cook for ⏱️ 2-3 minutes until all of the wine has cooked away.
4
Cancel the saute mode.
5
Add the broth. Stir well.
6
Place the lid on the instant pot in the sealing position. Set to high pressure for ⏱️ 5 minutes.
7
After the cooking time has elapsed, carefully quick-release the steam from the instant pot and remove the lid.
8
The risotto will look a bit soupy at this point. Add the parmesan cheese and butter and the remaining salt and pepper. Stir continuously until it is thickened and all of the cheese and butter have melted.
Parmesan Cheese, grated1 CupButter3 Tablespoons
9
Serve immediately. Garnish with fresh cracked pepper, parmesan cheese, and parsley.
Parmesan Cheese, grated1 Cup
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