Instant Pot® Risotto recipe
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Ingredients
- 1 cube chicken bouillon (such as Knorr®) 2 cups hot water 2 tablespoons extra-virgin olive oil ¼ cup finely diced onion 1 clove garlic, minced 1 cup Arborio rice ¼ cup white wine 2 tablespoons butter ¼ cup grated Parmigiano-Reggiano cheese 2 teaspoons chopped fresh parsley
Nutrition Info
- 446.5 caloriescarbohydrate: 57.2 gcholesterol: 26.4 mgfat: 18.7 gfiber: 1 gprotein: 7.7 gsaturatedFat: 7.3 gservingSize: -sodium: 547.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Risotto
Directions
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Dissolve the chicken bouillon cube in the hot water and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter, stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.