Instant Pot Risotto
from kristineskitchenblog.comThis Instant Pot Risotto with garlic, lemon and Parmesan is wonderfully creamy and so comforting. Making risotto in the Instant Pot is incredibly quick and easy. Forget standing at the stove stirring, this is the only way you'll want to make risotto from now on!
Servings: 8 side dish servings
Calories: 294kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped sweet yellow onion
- 2 cups arborio rice* do not rinse
- 3 cloves garlic minced
- ½ cup dry white wine
- 4 cups low sodium chicken broth or vegetable broth
- 4 sprigs fresh thyme
- 2 tablespoons butter
- ⅔ cup freshly grated Parmesan cheese
- ½ teaspoon lemon zest
- ¼ teaspoon salt plus more to taste, as needed
- black pepper to taste
Instructions
- Heat the olive oil in the Instant Pot using the sauté function. Add the onion and sauté, stirring often, for 3 minutes or until softened.
- Stir in the rice and garlic and sauté, stirring, for 2-3 minutes.
- Pour in the wine and stir, scraping up any bits that are stuck to the bottom of the pot. Cook, stirring, until wine is absorbed, 2-3 minutes. Press Cancel to turn off the Instant Pot.
- Stir in the broth and scrape up any bits that are stuck to the bottom of the pot. Press any bits of rice on the sides of the pot down into the broth. Then place the thyme sprigs on top of the rice and broth.
- Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 5 minutes. (The Instant Pot will take a few minutes to reach pressure and then the cook time will begin counting down.) As soon as the cook time ends, quick release the pressure by carefully moving the valve to the venting position.
- Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. Remove and discard the thyme stems (most of the leaves will have fallen off).
- Stir in the butter, grated Parmesan and lemon zest. Season with salt and pepper to taste. Serve, with additional Parmesan cheese if desired.
Video
Notes
- Do not substitute other types of rice.
Nutrition
Calories: 294kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 266mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 3mg
