Risotto
This is the first of a string of instant pot recipes I am posting. This turned out good. Will make again.
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves minced garlic
2 cups Arborio rice
1/2 cup dry white wine
4-1/2 cups chicken broth
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Nutritional Guidelines (per serving)356 Calories
9g Fat
55g Carbs
9g Protein
See Full Nutritional Guidelines
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Steps to Make It
Combine 1 tablespoon butter and the olive oil in the pressure cooker and heat, uncovered, over medium-high heat.
Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes.
Be careful not to brown the onion.
Stir in the garlic and rice to coat the grains with the fat and onion mixture, and cook about one minute longer.
Add the wine and cook, stirring, until it is mostly absorbed by the rice.
Add 4 cups of the broth and stir to combine.
Cover the pressure cooker according to the manufacturer's instructions, increase the heat to high, bring the pressure up to high, and cook for 10 minutes.
Turn off the heat and release pressure quickly using the cold water method if you have an old-fashioned cooker or quick-release method.
Remove the lid and test to see if the rice is al dente (that means it is tender but still slightly firm in the middle). If it isn't, cook for another 2 to 3 minutes. Then turn off the heat and release the pressure and test the rice again.
Add the remaining 1/2 cup broth, 1 tablespoon butter, and the cheese and stir well to combine with the rice.
Season with the salt and pepper to taste.
Serve immediately
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves minced garlic
2 cups Arborio rice
1/2 cup dry white wine
4-1/2 cups chicken broth
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Nutritional Guidelines (per serving)356 Calories
9g Fat
55g Carbs
9g Protein
See Full Nutritional Guidelines
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Steps to Make It
Combine 1 tablespoon butter and the olive oil in the pressure cooker and heat, uncovered, over medium-high heat.
Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes.
Be careful not to brown the onion.
Stir in the garlic and rice to coat the grains with the fat and onion mixture, and cook about one minute longer.
Add the wine and cook, stirring, until it is mostly absorbed by the rice.
Add 4 cups of the broth and stir to combine.
Cover the pressure cooker according to the manufacturer's instructions, increase the heat to high, bring the pressure up to high, and cook for 10 minutes.
Turn off the heat and release pressure quickly using the cold water method if you have an old-fashioned cooker or quick-release method.
Remove the lid and test to see if the rice is al dente (that means it is tender but still slightly firm in the middle). If it isn't, cook for another 2 to 3 minutes. Then turn off the heat and release the pressure and test the rice again.
Add the remaining 1/2 cup broth, 1 tablespoon butter, and the cheese and stir well to combine with the rice.
Season with the salt and pepper to taste.
Serve immediately
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