Instant Pot Risotto
From McGough's Recipes
Prep | Total | Servings |
---|---|---|
10 Min | 25 Min | 4 |
Ingredients
- 4 c. low-sodium chicken broth
- 2 tbsp. butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp. fresh thyme leaves
- 2 c. arborio rice
- 1/4 c. dry white wine
- 3/4 c. freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
Directions
- In a medium saucepan over medium heat, heat broth.
- Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.
- Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off.
- Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
- Turn valve to to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.