Instant Pot Risotto
Instant Pot Risotto is a creamy dish with fresh spinach, sweet peas, and a touch of Parmesan cheese that captures the essence of traditional risotto with a fraction of the effort.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 tablespoons (30 ml) olive oil or other cooking oil divided
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 cups (370 g) short-grained rice such as Arborio
- 1/2 cup (118 ml) dry white wine like Pinot Grigio
- 1/2 teaspoon (3 g) salt
- 4 cups (946 ml) low-sodium chicken stock or vegetable broth
- 3 cups (90 g) baby spinach
- 1/2 cup (73 g) fresh peas
- 1/2 cup (50 g) Parmesan cheese freshly grated (plus more for serving)
- 1 tablespoon (14 g) butter
- Lemon wedges
Instructions
- Turn on saute mode, heat half of the oil, then add the onion and saute until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
- Push the onions to the side of the pot. Pour in the remaining oil. Add the rice and stir it regularly until some pieces are very lightly toasted.
- Pour in the white wine and deglaze the pan. Let it simmer for one minute to burn off the alcohol.
- Pour in the salt and chicken stock. Stir and make sure all the rice is submerged.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 6 minutes. When the time is up, carefully manually release the pressure and remove the lid.
- Add in the spinach, peas, Parmesan cheese and butter. Stir constantly until your desired consistency is reached.
- Serve with more Parmesan cheese dusted over the top and a lemon wedge for spritzing.
Nutrition
Calories: 396kcalCarbohydrates: 58gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 11mgSodium: 407mgPotassium: 480mgFiber: 4gSugar: 2gVitamin A: 1623IUVitamin C: 11mgCalcium: 153mgIron: 2mg
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