Mike Garten
Easiest-ever risotto, here we come! Let’s be honest, no one really has the time to stand over the stove, waiting for perfectly cooked creamy rice, after sautéing onions, adding wine, then slowly pouring in simmering broth, ladleful by ladleful. Instead, reach for your Instant Pot, and say goodbye to the days when you worked up an appetite (and a seriously sore arm) all in the name of parmesan risotto.
We sauté onions and garlic and then add the rice, then the wine, and after it absorbs, we add broth. Lock on the lid, and walk away. No more stirring required thanks to this Instant Pot Risotto!
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Yields:
4
servings
Total Time:
0
hours
35
mins
medium onion, finely chopped
cloves garlic, finely chopped
c.
low-sodium chicken broth
c.
freshly grated Parmesan, plus more for serving
- Press [Sauté] on an electric pressure cooker, adjust to medium and heat butter and oil with onion, then cook, stirring occasionally until tender, 6 minutes. Stir in garlic and cook 2 minutes.
- Stir in rice and 1 teaspoon salt and cook, stirring occasionally, until golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed, about 1 minute. Stir in broth, press [Cancel].
- Lock the lid and cook on high pressure (12.0) 5 minutes. Use the quick-release method to release the pressure, then open the lid. Stir risotto until liquid has been absorbed, 2 to 3 minutes. Stir in Parmesan. Serve with additional Parmesan and cracked pepper, if desired.
Use Instant Pot Risotto as a base and add your favorite mix ins:
Spinach and Sliced Scallions
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Store-Bought Pesto and a Fried Egg
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Source : Goodhousekeeping
