(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I'm obsessed with risotto, but it used to be such a chore to make. Constant stirring? No thanks! That's why I fell in love with this Instant Pot version. It's a game-changer, folks. Creamy, rich, and ready in minutes, not hours. Plus, cleanup's a breeze. Trust me, once you try this method, you'll never go back to stovetop risotto. Let's dive into this foolproof recipe that'll make you feel like a gourmet chef without breaking a sweat.
Ingredients for Creamy Instant Pot Risotto
- Arborio rice: Key for creamy texture and absorbs flavors well, essential for traditional risotto recipes like this one.
- Chicken or vegetable broth: Provides the base liquid for cooking the rice, infusing it with rich flavor throughout the dish.
- White wine: Adds acidity and depth to the dish, balancing the richness of the risotto with a subtle tang.
- Onion: Adds a sweet and savory flavor base to the risotto, enhancing the overall taste profile of the dish.
- Garlic: Infuses a pungent and aromatic flavor into the risotto, elevating its taste and adding depth to the dish.
- Butter: Contributes richness and creaminess to the risotto, enhancing its texture and overall mouthfeel.
- Parmesan cheese: Adds a nutty and salty flavor, while also providing a creamy texture and enhancing the overall richness of the dish.
- Fresh parsley: Used as a garnish, fresh parsley adds a pop of color and a fresh, herbaceous flavor to the finished dish.
Essential Tools for Making Risotto in the Instant Pot
- Instant Pot: Essential for pressure cooking the risotto quickly and efficiently.
- Sauté Mode: Used to sauté the onions and garlic to build flavor in the risotto.
- Wooden Spoon: Ideal for stirring the risotto without damaging the grains of rice.
- Grater: Necessary for grating fresh parmesan cheese to add richness and flavor to the risotto.
Instant Pot Risotto Recipe: Creamy Perfection
This Instant Pot Risotto is creamy, delicious, and incredibly easy to make. Perfect for a quick weeknight dinner!
Equipment
- Instant Pot
- Wooden Spoon
- Measuring Cups
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup Arborio rice
- 3 1/2 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Turn on the Instant Pot to sauté mode and melt the butter.
- Add the chopped onion and garlic, sauté until softened.
- Add the Arborio rice and stir to coat with the butter.
- Pour in the white wine and cook until it evaporates.
- Add the broth, season with salt and pepper, and close the Instant Pot.
- Set the Instant Pot to manual high pressure for 6 minutes.
- Once done, do a quick release and stir in the Parmesan cheese.
- Serve the risotto hot, garnished with fresh parsley.
Notes:
This recipe is perfect for a quick and easy dinner. Feel free to add your favorite vegetables or proteins to make it a complete meal.
Nutrition value:
Calories: 380kcalCarbohydrates: 54gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 900mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Instant Pot Grits Recipe: Creamy Perfection
Can You Make Instant Pot Risotto Ahead of Time?
Make Ahead Instructions
- Prepare the risotto as directed but stop before adding the parmesan cheese.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Portion the cooled risotto into freezer-safe bags or containers.
- Seal tightly, removing any excess air.
- Label with the date and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop with a splash of broth until heated through.
Risotto can be made in an instant pot for a quicker and easier cooking process, without compromising on the creamy and rich texture of the dish.
Common Questions About Making Risotto in the Instant Pot
FAQ:
Can I use vegetable broth instead of chicken broth in this recipe?
Yes, you can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.
How can I make this recipe dairy-free?
To make this recipe dairy-free, you can omit the butter and parmesan cheese. You can use dairy-free butter and nutritional yeast as a substitute for the cheesy flavor.
Can I add other vegetables to this risotto?
Absolutely! You can add vegetables like mushrooms, peas, asparagus, or spinach to customize your risotto with extra flavor and nutrients.
How do I store leftover risotto?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop with a splash of broth to restore its creamy texture.
Can I freeze this risotto?
Risotto can be frozen, but the texture may change slightly upon thawing. To freeze, cool the risotto completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
0 thoughts on “Instant Pot Risotto Recipe: Creamy Perfection”