Instant Pot Risotto -Deeeeeelish

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Risotto has never been so easy, no constant stirring and no fuss. Just let the pressure cooker do the work and it turns out rich and creamy just like if you cooked it the old fashioned way. The end result is deeeeelicious…. Make sure you are using a good quality chicken broth, not the powdered bouillon stuff as this makes a big difference in the flavour of this dish."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (209.2 g)
  • Calories 186.2
  • Total Fat - 10.7 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 23.2 mg
  • Sodium - 874.4 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.4 g
  • Protein - 6.3 g
  • Calcium - 152.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Rinse the rice in a colander until water runs clear and set aside.

Step 2

Press the saute button and add the butter, cook until melted then add the rice and wine.

Step 3

Cook while stirring until rice becomes translucent, about 3 minutes.

Step 4

Turn the instant pot off, and stir in the chicken broth.

Step 5

Place the lid on and twist to secure making sure the venting knob is at the sealing position.

Step 6

Press the manual button and adjust time to 5 minutes.

Step 7

Once the instant pot has run it’s course and it beeps, carefully turn the venting knob to the release position and turn the pot off.

Step 8

Remove the lid and stir in the Parmesan cheese. The rice will not appear to be cooked but it will continue to cook as it sits.

Step 9

Place the lid back on the pot and let it sit for 10 to 15 minutes.

Step 10

Fluff the rice sprinkle with fresh parsley and enjoy!

Tips & Variations


No special items needed.

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