I LOVE risotto.  But I don’t love the time it takes to make it.  I very rarely find the time to stand over the stove and stir rice for an hour, so I thought I got this Instant Pot, there has to be a way to do risotto in it.  And sure enough there is!!!

I was very skeptical using the Instant Pot.  I figured the rice wouldn’t cook right, it would be too soft and mushy or under cooked.  Well I stand corrected…it was AMAZING!!!  I’m talking risotto in 8 minutes.  What can’t this Instant Pot do???

 

 

INGREDIENTS

1 TBSP. olive oil

1 TBSP. butter

½ C. chopped shallots (about 1 large shallot)

3 cloves garlic minced

3 C. chopped broccoli—I just used the “tops”

1 ½ C. Arborio rice

½ C. white wine

3 ½ C. chicken stock

¼ C. shredded Parmesan cheese

1 ¼ C. shredded 2% mild cheddar cheese

Salt and pepper to taste

Fresh parsley, chopped

Juice of half a lemon.

Paprika (optional—for sprinkling on top)

 

INSTRUCTIONS

  1. Pre-heat Instant Pot using the SAUTE setting.
  2. Add the oil, shallots and garlic, and cook, stirring frequently, for 3 minutes, or until the onion is translucent.
  3. Stir in the rice and cook, stirring constantly, for 2 minutes.
  4. Stir in the broccoli and cook for 1 minute.
  5. Stir in the white wine and cook for 1 minute, or until the wine is almost evaporated.
  6. Add the chicken stock and stir to mix.
  7. Lock the lid in place and cook on HIGH for 8 minutes.
  8. Reduce pressure with the QUICK-RELEASE method and carefully remove lid.
  9. Stir in cheeses and season to taste with lemon juice, salt and pepper.
  10. Sprinkle with chopped parsley and paprika.

Serves 6…even though I could probably all of it myself!! 🙂