Easy Instant Pot Risotto
Ingredients
The base
-
2
tablespoons
olive oil (or butter)
-
1
medium
onion, diced
-
4
cloves
garlic, rough chopped
-
2
cups
Arborio rice (or short grain Spanish rice)
-
¼
cup
dry white wine
-
4
cups
vegetable or chicken stock
-
1
teaspoon
salt
-
½
teaspoon
pepper
The finishing touches
-
½
to 1
cup pecorino or parmesan cheese (or other cheeses)
-
1
medium
lemon zest (optional)
-
to taste
fresh herbs (e.g., parsley, basil, dill)
Instructions
- Sauté onions and garlic in olive oil using the Instant Pot's sauté function until tender.
- Add Arborio rice and stir to coat it with oil for one minute.
- Pour in the white wine and let it cook off for about two minutes.
- Add the stock and bring to a light simmer while scraping up any browned bits.
- Set the Instant Pot to high pressure for six minutes, then manually release after five minutes.
- Stir in lemon zest, cheese, optional butter, and any additional ingredients.
- Adjust consistency with more stock if needed and season to taste before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
387
Total fat
11.8g
Total carbohydrates
60g
Total protein
9.2g
Sodium
996.8mg
Cholesterol
17.4mg
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