Instant Pot 3 Cheese Risotto Food
INSTANT POT 3-CHEESE RISOTTO
If you've been too intimidated to try making homemade risotto, have no fear - the Instant Pot is here! This easy pressure cooker recipe makes creamy risotto with a shockingly low amount of effort on your part. Start with the ingredients suggested here, then feel free to experiment with different cheeses (Asiago and Romano are great choices) or by adding sliced vegetables or mushrooms.
Provided by Ramona Cruz-Peters
Categories Main Dish Side Dish
Yield 6 servings
Number Of Ingredients 12
Steps:
- Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Melt the butter in the pot.
- Add the onion and garlic and sauté for 2 minutes.
- Add the rice and wine and stir well. Sauté for 2 1/2 minutes, then stir in the chicken broth, heavy cream,* salt, and pepper. Press cancel or turn off the burner.
- Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 6 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 6 minutes after the pot has reached pressure, then reduce the heat to low). It will take 10 to 11 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Release the pressure using the manufacturer's quick-release method.
- Open the lid and gradually stir in the cheeses until they are melted.
- Let the risotto sit in the pot, uncovered, until thickened, 3 to 4 minutes, then serve.
INSTANT POT® RISOTTO
Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 57.2 g, Cholesterol 26.4 mg, Fat 18.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 7.3 g, Sodium 547.4 mg, Sugar 0.8 g
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