Instant Pot Risotto Recipe

Definitely comfort food!

"I’ll have to try this. And I grow my own saffron, so I could add it easily. (I’ve been cheating and using a mix from an Italian brand which is foolproof.)"

DENISE

• Chicken or vegetable broth • Unsalted butter • Olive oil • Onion • Kosher salt • Garlic • Arborio rice • Dry white wine • Thyme leaves • Parmesan cheese

Ingredients

Watch the video tutorial for full step-by-step instructions!

VIDEO

Try this non-traditional method of making a very traditional Italian dish. You’ll love how easy and delicious it is.

In a medium saucepan over medium-high heat, warm broth to a low simmer.

1

Heat a 6-quart Instant Pot to “Saute.” Add butter and oil. When butter is melted, add onion and salt, and cook, stirring, for 3-4 minutes or until onions are translucent. Add garlic and cook, stirring, for 1 minute or until fragrant. 

2

Add rice and cook, stirring, for 2-3 minutes to “toast” the rice. You’ll see the edges become slightly translucent. 

3

Add wine and scrape all brown bits off the bottom of the pot. Cook for 2-3 minutes or until wine is slightly reduced.

4

Add broth and thyme, stir, and push down any rice that is sticking to the edges of the Instant Pot. 

5

Get the full recipe on:

RachelCooks.com