Instant Pot Risotto - Creamy Risotto the EASY Way

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Hit sauté on the Instant Pot.

Add 1 tbsp of extra virgin olive oil and 1 tbsp of unsalted butter; let the butter melt.

Add 1 small shallot, finely minced, and 1 tbsp of fresh thyme leaves; sauté until the shallot is glistening and softened, about 2-3 minutes.

Add 1 cup of arborio rice to the pot; let it toast for about 1 minute until nutty.

Pour in 1/3 cup of dry white wine; let it cook for about 1 minute to evaporate the alcohol and reduce the wine.

Hit cancel to turn off the sauté function.

Add 2 cups of warmed vegetable broth (about 110°F), a pinch of salt, and a pinch of black pepper; stir.

Seal the lid of the Instant Pot, ensuring the vent knob is pointed towards sealed.

Set the cooking time to 5 minutes using the manual or pressure cook function.

After cooking, let the pressure release naturally for at least 10 minutes.

Open the Instant Pot and add parmesan cheese and 1 cup of frozen peas; stir to combine.

To achieve a creamy consistency, add 1/4 cup of hot vegetable stock at a time, stirring until desired creaminess is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens