Creamy and flavorful Parmesan Risotto made effortlessly in the Instant Pot. Perfectly cooked rice in a savory broth with the richness of Parmesan cheese.
Ingredients: 1 1/2 cups Arborio rice. 4 cups chicken or vegetable broth. 1 cup dry white wine. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1/2 cup diced onion. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Press 'Saute' on the Instant Pot and melt butter. Add diced onion and minced garlic, saut until softened. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Pour in white wine, deglaze the pot, and simmer until the liquid is reduced by half. Add chicken or vegetable broth, salt, and pepper. Stir well. Secure the Instant Pot lid, set to 'Manual' or 'Pressure Cook' for 6 minutes. After cooking, allow natural pressure release for 5 minutes, then quick release. Stir in Parmesan cheese until creamy and smooth. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 15 minutes
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