Risotto With Parmesan
15m prep 20m cook 35m ready
A creamy Parmesan risotto made quickly in an Instant Pot. Arborio rice is toasted with onion and garlic, then pressure-cooked with chicken broth and finished with Parmesan cheese.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 1/2 cup Arborio rice
- Kosher salt
- 1/2 cup dry white wine
- 3 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 249 mg
- Iron: 1.94 mg
- Magnesium: 29.9 mg
- Phosphorus: 230 mg
- Potassium: 552 mg
- Zinc: 1.54 mg
Let's Cook
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Step 1.
Press Sauté on the Instant Pot and heat 1 tablespoon butter and 1 tablespoon olive oil. Add the finely chopped onion and cook, stirring occasionally, until tender, about 6 minutes. Stir in the chopped garlic and cook for 2 minutes.
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Step 2.
Stir in 1½ cups Arborio rice and 1 teaspoon kosher salt. Cook, stirring occasionally, until the rice is golden brown and toasted, 4 to 6 minutes. Add ½ cup dry white wine and cook, stirring, until absorbed, about 1 minute. Stir in 3½ cups low-sodium chicken broth.
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Step 3.
Cover the Instant Pot, lock the lid, and cook on high pressure for 5 minutes. Use the quick release method to release pressure, then open the lid. Stir the risotto until the liquid is absorbed and the risotto is creamy, 2 to 3 minutes. Stir in ½ cup grated Parmesan cheese. Serve with additional Parmesan and cracked black pepper if desired.
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