Instant Pot Tomato Spinach Risotto Food

INSTANT POT® RISOTTO

Instant Pot® Risotto image

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

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

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

INSTANT POT® FRESH CORN RISOTTO

Instant Pot® Fresh Corn Risotto image

Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!

Provided by Kim's Cooking Now

Categories Main Dish Recipes Rice Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
2 ears fresh corn, kernels cut from cob
½ cup finely chopped red onion
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup white wine
4 cups chicken broth
½ cup grated Parmigiano-Reggiano cheese
½ teaspoon chopped fresh parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
Pour remaining 2 tablespoons of olive oil in the pot. Add red 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 corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 81.9 g, Cholesterol 37.8 mg, Fat 22.8 g, Fiber 2.6 g, Protein 12.6 g, SaturatedFat 8.7 g, Sodium 1387.4 mg, Sugar 4 g

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