Instant Pot Risotto

Name: Instant Pot Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 4 c. low-sodium chicken broth; 2 tbsp. butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tbsp. fresh thyme leaves; 2 c. arborio rice; 1/4 c. dry white wine; 3/4 c. freshly grated Parmesan; Kosher salt; Freshly ground black pepper

5 steps

Updated at: Wed, 16 Aug 2023 21:11:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories531.1 kcal (27%)

Total Fat11.3 g (16%)

Carbs86.1 g (33%)

Sugars1.4 g (2%)

Protein17.2 g (34%)

Sodium443.8 mg (22%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 clow-sodium chicken broth

2 Tbspbutter

1onion

medium, finely chopped

3cloves garlic

minced

1 Tbspfresh thyme leaves

2 carborio rice

¼ cdry white wine

¾ cparmesan

freshly grated

kosher salt

freshly ground black pepper

Instructions

Step 1

In a medium saucepan over medium heat, heat broth.

Step 2

Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.

Step 3

Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off.

Step 4

Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.

Step 5

Turn valve to to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.

View on Instant Pot Risotto

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