Keyword easy risotto, instant pot risotto, risotto recipe
Prep Time 5minutes
Cook Time 11minutes
Natural Release Time 20minutes
Total Time 36minutes
Servings 6servings
Ingredients
2tablespoonextra virgin olive oil
2tablespoonsunsalted butter, divided
1medium yellow onion, chopped
2clovesgarlic, minced
Kosher salt
1 1/2cupsrisotto rice (I used arborio rice)
1/2cupdry white wine (such as Sauvignon Blanc or Pinot Grigio)
4cupslow-sodium chicken stock
1/2cupgrated Parmesan cheese, plus more for sprinkling
Freshly ground black pepper
Instructions
Using the saute function, heat olive oil and 1 tablespoon butter in an Instant Pot. Add onion and a pinch of salt, and sauté, stirring occasionally, until onion is soft (about 3 minutes). Stir in garlic and cook just until fragrant (about 30 seconds). Stir in the rice and cook for 1 1/2 minutes, then add the white wine and cook for 1 more minute.
Stir in stock, cover and cook on high pressure for 5 to 6 minutes. 5 minutes will result in a slightly al dente risotto (similar to a stovetop risotto). 6 minutes will give you a super creamy risotto. Allow the pressure to release naturally. Stir in the Parmesan cheese and remaining 1 tablespoon butter, and continue to stir until the rice has absorbed the rest of the liquid and gets creamy (about 3 minutes). Season to taste with additional salt.
To serve, spoon risotto into a shallow bowl and top with extra Parmesan cheese and freshly ground black pepper.