My super simple risotto recipe just got easier! The pressure cooker is a real game changer when it comes to making risotto. This recipe is a good base for many different variations. I personally love raw asparagus, peas, or snow peas.
This recipe is portioned to feed 8 or so people full dinner size servings. For an average night I halve this recipe.
INSTANT POT RISOTTO
Makes ~8 servings
3 cup Arborio Rice
6 cups (1400 ml) Chicken Stock
1 medium Onion, chopped finely
1 T Butter, unsalted
1 T EVOO
1/2 cup White Wine (example: Pinot Grigio)
1 cup Pecorino Romano Cheese, grated
Any veggies you want cut up
Salt & Pepper to taste
Put the Instant Pot on sauté and melt the butter and oil together, add onion and cook until translucent.
Add the rice and stir until all of the liquid is soaked up by the rice.
Add the wine and stir until all of the liquid is soaked up by the rice.
Add all the stock, and give it a good stir
Place the lid on the Instant Pot, lock and turn to seal. Set it to Manual (High Pressure) and set for 7 min. Quick Release.
Open lid and give it a good stir.
Add the veggies and cheese and stir well.
**For the Snow Peas and Lemon variation pictured above I cut up the snow peas and juiced half a lemon and added both when I add the cheese.