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Instant Pot Risotto With Parmesan
Ingredients
1 tbsp
unsalted butter
1 tbsp
olive oil
1 medium
onion, finely chopped
2 cloves
garlic, finely chopped
1 1/2 c.
Arborio rice
Kosher salt and pepper
Spices and Seasonings
1/2 c.
dry white wine
3 1/2 c.
low-sodium chicken broth
1/2 c.
freshly grated Parmesan
Instructions
STEP 1
Press [Sauté] on an electric pressure cooker, adjust to medium and heat butter and oil with onion. Cook, stirring occasionally until tender, about 6 minutes. Stir in garlic and cook for 2 minutes.
STEP 2
Stir in rice and 1 teaspoon salt. Cook, stirring occasionally, until golden brown and toasted, about 4 to 6 minutes. Add wine and cook until absorbed, about 1 minute. Stir in broth and press [Cancel].
STEP 3
Lock the lid and cook on high pressure for 5 minutes. Use the quick-release method to release pressure, then open the lid. Stir risotto until liquid has been absorbed, about 2 to 3 minutes. Stir in Parmesan and serve with additional Parmesan and cracked pepper, if desired.
Nutrition Facts
(per serving)
Calories:
1400 calories
Servings:
4 servings
Carbohydrates:
120 g
Fat:
30 g
Fiber:
8 g
Protein:
42 g
Sugar:
3 g
Meal Effort
Preparation:
10 minutes
Cook:
15 minutes
Total:
25 minutes