Instant Pot Risotto With Parmesan

Name: Instant Pot Risotto With Parmesan
Total time: 35 min
Ingredients: 1 tbsp. unsalted butter; 1 tbsp. olive oil; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1 1/2 c. Arborio rice; Kosher salt and pepper; 1/2 c. dry white wine; 3 1/2 c. low-sodium chicken broth; 1/2 c. freshly grated Parmesan, plus more for serving

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Total: 35 minutes

Servings: 4

dinner

Ingredients

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Instructions

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Step 1

Press [Sauté] on an electric pressure cooker, adjust to medium and heat butter and oil with onion, then cook, stirring occasionally until tender, 6 minutes. Stir in garlic and cook 2 minutes.

Step 2

Stir in rice and 1 teaspoon salt and cook, stirring occasionally, until golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed, about 1 minute. Stir in broth, press [Cancel].

Step 3

Lock the lid and cook on high pressure (12.5 minutes. Use the quick-release method to release the pressure, then open the lid. Stir risotto until liquid has been absorbed, 2 to 3 minutes. Stir in Parmesan. Serve with additional Parmesan and cracked pepper, if desired.