Instant Pot Risotto
Updated: Mar 4
A good Italian risotto has always been one of my favorite dishes. I've made it stove top and it is delicious, but very labor intensive. The old fashioned way of making risotto calls for watching over the pot and adding fresh broth every time the liquid has been cooked out. This can take quite a long time and not one I looked forward to , no matter how spectacular was the result. From the very first time I tried this recipe, I was sold; the risotto is creamy and full of flavor. I have even multiplied this recipe for the holidays earning me complements galore. This recipe makes 4-5 full servings or 8 side servings.
2 Tbsp. butter
1/2 cup finely chopped onion
3 cloves of garlic - minced
1 1/3 cups Arborio rice (must be this type of rice)
1 cup dry white wine - divided
3 cups chicken broth
2 oz. grated Parmesan or Pecorino Romano cheese - divided
1/2 tsp. salt
Set Instant Pot on saute and melt butter
Add onion and saute until onion is transparent
Add garlic - saute quickly
Add rice and stir until coated - about 1 minute
Add 1/2 cup wine and watch it be absorbed by the rice
Add remaining wine and all of the broth
Add 1 oz. of grated cheese and salt
Cover and cook on Manual High for 8 minutes
Do a manual release - meaning using a pot holder, release the pressure knob to release steam
As soon as the steam is released, open the pot and add the remaining 1 oz of cheese and stir. At this point you can add any veggies that you would like to add to the rice- our favorite is a handful of peas.
Additions: Shrimp, cubed butternut squash, mushrooms and other vegetables that require cooking can be added before the cooking process.