Instant Pot Risotto

Rice Side Dish - Side Dish

Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.

Brief

Prep 5 mins

Cook: 20 mins

Additional: 5 mins

Total: 30 mins

Servings: 3

Yield: 3 servings

Instant Pot Risotto

Ingredients

1 cube chicken bouillon (such as Knorr®)

2 cups hot water

2 tablespoons extra-virgin olive oil

¼ cup finely diced onion

1 clove garlic

minced

1 cup Arborio rice

¼ cup white wine

2 tablespoons butter

¼ cup grated Parmigiano-Reggiano cheese

2 teaspoons chopped fresh parsley

Mexican Vegetable Rice

Side Dish

Directions

Step 1

Dissolve the chicken bouillon cube in the hot water and set aside.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.

Step 3

Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

Nutritional Information

Instant Pot Risotto

Servings Per Recipe:3

Calories: 446.5

% Daily Value *

Protein: 7.7g 15%

Carbohydrates: 57.2g 18%

Dietary Fiber: 1g 4%

Sugars: 0.8g

Fat: 18.7g 29%

Saturated Fat: 7.3g 37%

Cholesterol: 26.4mg 9%

Vitamin A Iu: 336.6IU 7%

Niacin Equivalents: 0.7mg 6%

Vitamin C: 2.4mg 4%

Folate: 5.5mcg 1%

Calcium: 91.9mg 9%

Iron: 0.8mg 4%

Magnesium: 9.3mg 3%

Potassium: 61mg 2%

Sodium: 547.4mg 22%

Calories From Fat: 168.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.