CREAMY RISOTTO INSTANTPOT

Creamy Risotto Instantpot image

Number Of Ingredients 9

29 ounces reduced-sodium chicken broth
3 tablespoons butter
1 pound vegetable such as zucchini or asparagus, cut into 1/2 inch lengths or cubes
1/2 cup onion finely chopped
1-1/2 cups arborio rice
4 cloves garlic minced
1/2 cup dry white wine
1 cup frozen peas (optional)
1/2 cup parmesan cheese grated

Steps:

1. Melt 2 tablespoons butter in a saucepan over medium heat or in Instant Pot set to sauté and add vegetable; season with salt and pepper. Cook, stirring often, until golden, 4 minutes. Transfer to plate with slotted spoon.
2. Reduce heat to medium and add onion cook until soft and add garlic for 1 minute. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
3. Transfer rice to Instant Pot and add broth and stir. Set Instant Pot to high for 5 minutes and allow to cook. Once done, allow steam to release slowly without releasing pressure and stir.
4. Add peas and vegetable to pot. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.