Instant Pot Risotto

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from Tiffany at eatathomecooks.com

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Servings: to 8

Calories: 384kcal

Ingredients

4½ cups chicken broth
2 Tbs. butter
½ cup onion diced
2 cups arborio rice
1½ cups parmesan shredded
salt & pepper to taste

Instructions

Warm the broth in the microwave for 1-2 minutes.
Add butter to Instant Pot and melt using saute button.
Add onion to butter and cook 1-2 minutes, until onion softens.
Add rice to Instant Pot and stir, cooking 1-2 minutes until rice begins to take on a translucent quality.
Pour hot broth into pot.
Seal lid and set cook time for 5 minutes.
Do a quick pressure release at end of cook time. Remove lid when pressure is released.
If there's a lot of liquid, use the saute button to cook off a bit of the liquid. You don't want it to be dry, but it shouldn't be too soupy either.
Stir in the Parmesan, salt and pepper and serve.

Notes

Melt butter in heavy bottomed pot over medium heat. Add onion and cook 1-2 minutes, until onion softens. Add rice and cook 1-2 minutes until rice begins to take on translucent quality. Add 1½ cups broth to the pot and cook, stirring gently. When that liquid has been absorbed. Add another cup of broth and cook until that liquid is absorbed, stirring frequent

Nutrition