Instant Pot Risotto--Restaurant Quality Risotto The EASY WAY!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a protein-rich alternative.

Set the Instant Pot to sauté and adjust until normal is lit up.

Add 2 tablespoons of unsalted butter to the Instant Pot and let it melt.

Add in one small minced onion (or shallot) and sauté for about 2-3 minutes until softened.

Add 1 tablespoon of minced garlic and sauté briefly.

Add 2 cups of arborio rice to the pot and toss to coat in the butter, toasting for about 1 minute.

Pour in 1/3 cup of dry white wine and deglaze the pot, scraping up any brown bits from the bottom.

Turn off the Instant Pot and add in 4 cups of warm vegetable broth, along with a pinch of salt and pepper.

Seal the lid, ensuring the vent knob is pointed towards sealed, and set the cook time for 5 minutes on high pressure.

Once the cook time is over, allow the Instant Pot to release pressure naturally for 10-20 minutes.

Open the Instant Pot and add about 1/3 to 1/2 cup of freshly grated parmesan cheese and the juice of a fresh lemon, stirring gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens