Instant Pot risotto is a quick and easy dish that will leave you feeling satisfied and craving more. This recipe is perfect for those who enjoy Italian cuisine and want to try a new twist on a classic dish. With the help of the Instant Pot, this risotto is ready in just a fraction of the time it would take to make it traditionally.
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley (optional)
Start by turning on the Instant Pot and setting it to sauté mode. Add the olive oil and butter, then add the chopped onion and minced garlic. Cook until the onion is translucent, stirring occasionally.
Add the Arborio rice to the Instant Pot and stir until the rice is coated with the butter and oil mixture. Pour in the white wine and let it cook for a minute or two until the alcohol has evaporated.
Next, add the chicken or vegetable broth, salt, and black pepper to the Instant Pot. Give everything a good stir to combine the ingredients.
Close the Instant Pot and set it to manual high pressure for 6 minutes. Once the 6 minutes are up, do a quick release of the pressure.
Once the pressure has been released, open the Instant Pot and add the grated Parmesan cheese and heavy cream. Stir everything together until the cheese has melted and the cream has been fully incorporated.
Finally, garnish the risotto with chopped parsley (if using) and serve hot.
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