Instant Pot Risotto|Print

Servings: 4

Low-sodium chicken broth

4 cup

Butter

2 tbsp

Medium onion

1, chopped

Garlic

3 cloves, minced

Fresh thyme leaves

1 tbsp

Arborio rice

2 cup

Dry white wine

1/4 cup

Parmesan cheese

3/4 cup, grated

Salt

to taste

Ground black pepper

to taste

Instant Pot Risotto

Prep:

10 m

Cook:

15 m

Ready in:

25 m

Heat low-sodium chicken broth in a saucepan over medium.
Set Instant pot to Saute. Melt butter and add chopped onion. Cook for 5 minutes, until the onion is soft. Add minced garlic and thyme. Cook for 1 minute. Add arborio rice. Stirring, cook for 1 minute, until toasted.
Deglaze the pot with the dry white wine. Cook until most of the wine is absorbed.
Add chicken broth and cover the pot with the lid. Set the instant pot to Manual, High. Cook for 5 minutes.
Once finished, turn valve to quick release. Add cheese and season with salt and ground black pepper to taste. Serve and enjoy your Instant Pot Risotto!