Come to Pressure and Natural Release10 minutesmins
Total Time35 minutesmins
Servings: 8Servings
Calories: 283kcal
Ingredients
2tablespoonsunsalted butter
1cupwhite oniondiced
2garlic clovesminced
1tablespoonItalian herbsbasil, thyme, or oregano, anything you like
½cupwhite wineor substitute with broth
2cupsarborio riceunrinsed
4cupslow-sodium chicken brothor vegetable broth
1cupParmesan Cheeseshredded off the block
Salt and pepper
Instructions
Turn on the Instant Pot using the “Saute” function. Allow the liner to get hot, then add the butter and onions. Cook until the onions are soft and translucent (about 3 minutes). Next, add the garlic and fresh herbs. Cook for an additional 30 seconds to 1 minutes.
2 tablespoons unsalted butter, 1 cup white onion, 2 garlic cloves, 1 tablespoon Italian herbs
Add the rice, and stir continuously for 4-5 minutes to toast.
2 cups arborio rice
Pour in the white wine to deglaze the liner. Use a wooden spoon to scrape any bits of rice off the bottom of the pan. Turn off the Instant Pot.
½ cup white wine
Add the broth, stir the rice and broth (make sure there is no rice stuck to the bottom of the pan), then close the lid. Use the manual/pressure cook button and adjust the time to 5 minutes.
4 cups low-sodium chicken broth
After the time is up, allow the pressure to release naturally for at least 5 minutes before opening the valve to release any remaining pressure.
Open the lid and add the Parmesan cheese. Stir to combine and until cheese is completely melted. Serve hot!
1 cup Parmesan Cheese
Notes
The calories listed are an approximation based on the ingredients and serving size of one (1) cup of risotto. Actual calories will vary. The dish can be stored in your fridge in a sealed container for up to three (3) days. Additionally, the risotto can be made vegetarian by substituting vegetable broth in place of the chicken broth.