Instant Pot Risotto
Instant Pot Risotto is rich and creamy and ready in just 30 minutes, with no need to stand and stir constantly. Make this delicious side dish any night of the week!
Yield: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- ⅓ cup dry white wine (see notes)
- 2 cups low sodium chicken broth
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Optional toppings:
- Fresh chopped herbs (parsley, chives, etc.)
- Extra Parmesan cheese
- Cooked, crumbled bacon
Instructions
- Set the Instant Pot to Sauté mode and melt butter. Add the onion and sauté for 2-3 minutes, until softened. Add the garlic and sauté for another 30 seconds.
- Add the rice and stir to get it well coated in the butter. Add the wine and cook, stirring regularly, until the liquid is almost completely absorbed, 1-2 minutes.
- Add the broth and scrape the bottom well to loosen any stuck on bits. Turn off Sauté mode.
- Seal the Instant Pot and set to high pressure for 6 minutes. Once the cook time is complete, move the valve to quick release.
- Once the pot is safe to open, stir the risotto well. Add the Parmesan and stir to mix it in. Season to taste with salt and pepper then serve hot.
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Notes
Rice: Arborio rice is a must for this recipe. The cook timing, flavor and taste will not work with other types of rice.
White wine: You’ll want to use a dry white wine, such as sauvignon blanc, pinot Grigio or pinot gris or a dry chardonnay, for this recipe. It’s helpful to choose one you also enjoy drinking.
Broth: I use chicken broth, but a vegetable broth would also be fine. I use and recommend low sodium to control the amount of sodium in this dish.
Parmesan cheese: This adds a richness and nuttiness to the risotto. I recommend a fresh grated Parmesan for the best flavor (ie, not the stuff in the green can).
Add-ins: Feel free to sauté some sliced mushrooms along with the onion or stir some green peas or even cooked chicken into the risotto at the end for a couple of minutes to warm through.
Leftovers: Once cooled, leftover risotto can be stored in a covered container in the refrigerator. It will keep for up to 3-4 days.
Reheating: You can reheat risotto stovetop or in the microwave. Add about 2-3 tablespoons of broth or water per cup of risotto to add moisture and help it loosen back up. Reheat in a microwave-safe bowl for 1 minute, then stir and add additional time as needed. Or warm the extra broth or water in a small pan on the stove, then add the leftover risotto and heat until warmed through.
Freezing: You can freeze leftover risotto for up to 2-3 months. The texture can be mildly affected and the taste won’t be quite as creamy as the original, but it will keep. Thaw overnight in the refrigerator and then reheat.
Video
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 20g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 394mg | Fiber: 1g | Sugar: 2g
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