Instant Pot Risotto

by Linda Terrell https://nowmagazines.com/onlineeditions/editions/119granbury.pdf - Page 18 -

(Pressure Cookery, Timber Cove, Italian, rice)

Yield: 4 entree servings
Prep Time:
Cook Time:
Total Time:

Ingredients

2 tsp olive oil
1 onion, diced
2 Tbsp garlic, minced
2 C Arborio rice
4 C chicken or vegetable stock
¼ C red or white wine
2 sprigs fresh thyme
salt & pepper to taste
1 Tbsp butter
1 C grated Parmesan cheese

Instructions

1. Turn the Instant Pot to sauté. Add oil and heat.
2. Add onion and garlic; sauté until onion is translucent.
3. Add rice; stir constantly until the rice is toasted. It will take a couple of minutes, and take care that the rice does not stick and burn.
4. Add stock, wine, thyme, salt and pepper. Mix thoroughly.
5. Place the pressure lid on top and be sure the steam vent is sealed. Pressure cook for 7 minutes (for older models use the Manual button).
6. Do a quick release. Stir in the butter and cheese.
7. Options: You can add muchrooms, shrimp, peas, extra cheese or broccoli.