Instant Pot Risotto
437kcal
Ingredients
- 1 cup Arborio rice
- 2 tablespoon oil or unsalted butter
- 2 cups broth
- ¼ cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc)
- 1 tablespoon minced garlic
- 1 cup diced yellow onion
- 1 cup freshly grated parmesan cheese
- salt and pepper (to taste)
Optional:
- 2-3 tablespoon unsalted butter (for serving)
Method
- Press the “Sauté” key and adjust for “Normal”. When the Instant Pot displays “Hot”, heat the oil or butter. Add onion and add a pinch of salt, stirring frequently, until onion is translucent and starting to soften for about 5 minutes.
- Add garlic and stirring frequently just until fragrant. Add in the rice and stirring frequently for about 3 minutes.
- Pour in the wine, stirring constantly until the wine is fully absorbed for about 1-2 minutes. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning. Pour in the broth.
- Secure the lid then press "manual" on high for 6 minutes. After the cooking cycle finished, carefully quick release the pressure. Stir in Parmesan and the optional butter. Season with salt and pepper if needed.
Nutrition
Calories437kcalCarbohydrates47gProtein14gFat20gSaturated Fat9gCholesterol37mgSodium856mgPotassium138mgFiber2gSugar3gVitamin A644IUVitamin C4mgCalcium290mgIron2mg