Risotto is one of those dishes that many of us have reserved for dining out because it requires a bit too much attention. But what if I told you that this Instant Pot Risotto makes the classic creamy Italian rice dish a weeknight dinner option? Read on for the recipe and a few details.
This Instant Pot Risotto is a game changer! Making risotto on the stovetop is not hard at all, but it is time-consuming. It requires stirring constantly, which can be its own kind of therapy, but one that’s not usually good for a weeknight.
But you can easily make Instant Pot Risotto!
The version I share here doesn’t use wine. I love adding wine when I have it, but it’s not something I keep on hand so I like having the option to not need it.
Instant Pot Risotto
Here’s what you’ll need:Â
I love this Instant Pot Risotto topped with Roasted Italian Vegetables! It’s a meal that’s restaurant delicious, but weeknight easy!
Instant Pot Risotto
Ingredients
- 2 1/4 cups chicken broth
- 1 Tbs. butter
- 1/4 cup diced onion
- 1 cup arborio rice
- 3/4 cup shredded Parmesan
- salt and pepper to taste
Instructions
- Warm the broth in the microwave for 1-2 minutes.
- Add butter to Instant Pot and melt using saute button.
- Add onion to butter and cook 1-2 minutes, until onion softens.
- Add rice to Instant Pot and stir, cooking 1-2 minutes until rice begins to take on a translucent quality.
- Pour hot broth into pot.
- Seal lid and set cook time for 5 minutes.
- Do a quick pressure release at end of cook time.
- Remove lid when pressure is released. If there's a lot of liquid, use the saute button to cook off a bit of the liquid. You don't want it to be dry, but it shouldn't be too soupy either.
- Stir in the Parmesan, salt and pepper and serve.
