Marie Saba

From My Kitchen To Yours

Instant Pot Risotto is my son’s favorite dish! Fortunately for me, it’s much easier and faster to make than the slow-cooked stove-top version.

The key to risotto is a short-grained rice called arborio rice. This short-grained rice has a high starch content, which gives risotto its creamy texture. Another option is carnaroli rice, but that one can be more difficult to find.

If you’re interested in getting an Instant pot, this is the version I have: 6-qt Instant Pot Duo Plus Whisper Quiet Electric Pressure Cooker. I love it for making this risotto, along with shredded chicken for my favorite chicken salad, chicken tinga (stewed chicken with tomatoes, onions, garlic, and seasonings) for chicken tacos, garbanzo beans for homemade hummus, and the most delicious Mexican flan.

For this risotto, you can use any broth or stock. In the risotto pictured to the left, I used a rich beef stock along with baby portobello mushrooms, which together gave the dish a deeper brown color.

Let me know if you have a chance to try this Instant Pot Risotto! My son and I can’t wait to hear from you.

Instant Pot Risotto

Ingredients

2 Tablespoons (28 g) unsalted butter
2 Tablespoons (30 mL) olive oil
1 cup (170 g) chopped onion
2 cups (200 g) sliced mushrooms
1 1/2 cups (300 g) Arborio rice
1/2 cup (113 g) dry white wine (optional)
4 cups (960 ml) broth or stock
1/2 teaspoon (2.5 g) salt
Freshly ground black pepper
1 sprig rosemary
3/4 cup (60 g) grated Parmesan cheese, plus more for topping

Instructions

Select sauté function on the Instant Pot. Add butter and oil. When butter melts, add onion. Cook onion, stirring occasionally, about 3 minutes. Add mushrooms and cook, stirring occasionally, about 3 minutes.
Stir in rice until all grains are coated. Add wine (if using), and cook, stirring occasionally, about 30 seconds. Add broth, salt, pepper, and rosemary; stir to combine. Turn off sauté function.
Close and lock lid. Turn venting switch to seal. Select high pressure and set timer for 6 minutes. Press the Start button. (Allow 5-10 minutes for pressure to build.)
When cooking is done, release pressure and carefully remove lid. Discard rosemary stem.
Stir risotto until creamy, about 1 minute. Stir in 3/4 cup Parmesan. Season with salt and pepper to taste. Top with additional grated Parmesan and serve.

For an extra veggie, toss in a handful of baby spinach when you are stirring in the Parmesan. The residual heat from the risotto will wilt the spinach.

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