Ten minute risotto another Instant Pot success!

Perfect texture and flavour in a fraction of the time!

Who knew it was possible to make perfect risotto in just ten minutes? It’s become a weeknight staple for us, either on its own or as the perfect accompaniment to grilled or poached fish. The same technique works in a pressure cooker; just put the pot on medium-high after adding stock and reduce heat to medium when it comes up to pressure. Feel free to vary the vegetables in this recipe to suit your preference, or consider a breakfast version with apples and cinnamon in place of the savoury elements!

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 1 medium onion, finely diced
  • 1/2 cup (125 mL) each chopped mushrooms and asparagus (optional)
  • pinch salt
  • 1 cup (250 mL) Arborio rice
  • 1/4 cup (60 mL) white wine
  • 3 1/2 – 4 cups (875 – 1000 mL) chicken or vegetable stock
  • 2 tablespoons (30 mL) butter
  • 1 cup (250 mL) grated parmesan, divided
  • 1/4 cup (60 mL) chopped fresh thyme or parsley

Method

  • Get all your ingredients prepped, measured, and ready to go.
  • Set Instant Pot to sauté and add the olive oil, onion, mushrooms and asparagus to the Instant Pot. Sauté over medium heat until the onion is translucent, about 2 minutes.
  • Add the rice and continue to stir for 1 minute. Add the wine and stir for 30 seconds.
  • Add 3 1/2 cups of the stock, secure the lid andd close the pressure valve.
  • Select Manual and cook at high pressure for 6 minutes (set a timer). When cooking is complete, use the quick release method to depressurize the Instant Pot.
  • Open the Instant Pot and check the risotto. You want there to be some liquid remaining with the cooked rice and vegetables so add a bit more of the stock if needed then press the sauté button and cook, stirring occasionally, for 1 minute.
  • Add the butter and half the parmesan. Stir, then taste and add a bit more salt if needed. Remove from heat and stir in and most of the thyme or parsley.
  • Serve the risotto in shallow soup bowls, topping each with remaining herbs and parmesan.

Serves 4 as a side dish or 2 as a main course.

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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8 Responses to Ten minute risotto another Instant Pot success!

  1. The Hook says:

    My wife LOVES risotto, Paula, so thank you for this one.

  2. Irene says:

    Pauls,
    I do not have an Instant Pot. Are they all the same? What should I look for when purchasing.
    Love your recioes. Thank you.

    • Paula Roy says:

      There are lots out there so you need to look at which functions you are most likely to use. I use my instant pot mostly as an electric pressure cooker, however the slow cooker function is very useful too. Glad to help if you have any specific questions! So happy you are enjoying the recipes.

  3. Kathleen says:

    Can I make this without the insta pot or a slow cooker….I have neither?

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