Instant Pot Risotto – Make It Your Own
There are a million and one reasons why the Instant Pot is still the hardest working soldier in my kitchen, but this week I want to introduce you to THE best recipe for the machine – risotto.
Don’t get me wrong, I love the meditative value of a traditional risotto recipe. Standing over a warm pan of fragrant grains stirring, stirring, stirring is the perfect way to decompress after a long day. But alas, with two little girls who love to help me cook, its kind of rough to get that kind of quiet time in the kitchen.
Enter this risotto Instant Pot recipe.
With this, you still sauté the onions and garlic so you’ve got some time to set an intention or relish a podcast, but then with five minutes of pressure cooking, you’ll have al dente risotto ready to go. Add in peas or your other favorite vegetables. Play with spices. Top with shrimp or steak. Make this your own!
Instant Pot Risotto – Make It Your Own
This is an easy risotto recipe just waiting for your customization. Use what's in season or what's in your pantry!
Servings: 4
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion chopped
1 tbsp garlic minced
1 ½ cup arborio rice
3 cups veggie or chicken broth
1 ½ cup green peas
½ cup parmesan
¼ cup lemon juice
Instructions
Heat butter and oil in pressure cooker pot for 2 to 3 minutes. Once melted, sauté the onion until tender, approximately 5 minutes.
Add garlic and rice to pressure cooker pot and cook, stirring frequently, until rice becomes opaque, 2 to 3 minutes. Add the wine and continue stirring until most has been absorbed or evaporated.
Add 3 cups broth and stir. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release.
Select sauté and stir in the peas. Cook uncovered, stirring occasionally for 1 to 2 minutes until peas are heated through.
Stir in cheese. Add salt and pepper to taste. Add the lemon juice if the dish needs a little zip. Serve immediately topped with additional grated Parmesan cheese.
Notes
- Replace the peas with your favorite veggie if you like. If it’s something that should stay crisp or crunchy (like roasted Brussels sprouts), make those separately and top the serving dish. If you have leftover roasted squash cubes or roasted peppers in the fridge, pop those in in place of the peas in the recipe above.
GLUTEN-FREE
- Watch your chicken stock.
DAIRY-FREE
- I suppose you could totally skip the butter and cheese in this dish, but man, that kind of makes it. Maybe find alternatives?? I don't have any experience with what works.
MEAT LOVERS
- Add your favorite meat either on top of the bowl of risotto or on the side. My personal preference is to add sauteed shrimp right on top.