Effortless Instant Pot Risotto Recipe

Ingredients

• 1 cube chicken bouillon (such as Knorr®)
• 2 cups hot water
• 2 tablespoons extra-virgin olive oil
• 0.25 cup finely diced onion
• 1 clove garlic, minced
• 1 cup Arborio rice
• 0.25 cup white wine
• 2 tablespoons butter
• 0.25 cup grated Parmigiano-Reggiano cheese
• 2 teaspoons chopped fresh parsley

Instructions

1. Dissolve a chicken bouillon cube in hot water and set aside for later.
2. Turn on your Instant Pot and select the 'Saute' function. Add olive oil to the pot, followed by the onion. Cook for about 1 minute, then add the garlic and rice. Stir until each grain is well-coated with the oil mixture. Continue cooking until the rice is lightly toasted, approximately 2 minutes. Pour in the white wine and let it simmer for around 30 seconds before stirring in the chicken broth.
3. Turn off the 'Saute' function. Secure the lid and lock it in place. Select high pressure according to your Instant Pot's instructions and set the timer for 6 minutes. Allow the pressure to build for 5 to 10 minutes.
4. Carefully release the pressure using the quick-release method as per your Instant Pot's instructions; this should take about 5 minutes. Unlock and remove the lid. Add the butter and stir until the risotto achieves a creamy consistency, about 1 minute. Stir in the Parmigiano-Reggiano cheese until it's melted and fully incorporated. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 447 kcal
• Fat Content: 19 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 547 mg
• Protein Content: 8 g
• Cholesterol Content: 26 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g