Description

This Instant Pot risotto combines Arborio rice, dry white wine, and freshly grated Parmesan for a creamy, restaurant-quality dish made effortlessly. The pressure cooking method ensures perfect texture and rich flavor with minimal hands-on time.

Ingredients

Scale

1 1/2 cups Arborio rice

2 tbsp olive oil

2 tbsp butter

1/2 cup dry white wine

4 cups chicken broth (warm)

3/4 cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

salt to taste

pepper to taste

Instructions

1. Set Instant Pot to Sauté, heat olive oil, cook onion until translucent, add garlic and sauté until fragrant.

2. Add Arborio rice and stir for 1–2 minutes until grains are coated and lightly toasted.

3. Pour in white wine, stir and scrape any browned bits from the bottom until wine is mostly absorbed.

4. Add warm broth, secure lid, set to Pressure Cook on high for 7 minutes, then allow a natural release for 5 minutes.

5. Open lid, switch to Sauté for 30 seconds, stir in butter and Parmesan until melted and creamy.

6. Season with salt and pepper, let rest for 2 minutes, then serve garnished with extra Parmesan or herbs.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: main course
Method: pressure cooking
Cuisine: italian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2
Sodium: 600
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 45
Fiber: 1
Protein: 12
Cholesterol: 30

Keywords: instant pot risotto, parmesan risotto, white wine risotto, creamy risotto, easy risotto, one pot meals, pressure cooker recipes