Sprig Originals's kitchen / Instant Pot Parmesan Risotto
Instant Pot Parmesan Risotto
By Sprig Originals · with credit
Adapted from feastingathome.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Creamy, restaurant-worthy risotto without the twenty minutes of stirring — the pressure cooker does the work while you grate the cheese. Finish it with parmesan, a little extra broth and lemon zest for a bowl that tastes like you fussed.
Ingredients
Risotto
- 2 tablespoon olive oil (or butter)
- 1 white or yellow onion, diced
- 4 clove garlic, roughly chopped
- 2 cup Arborio rice
- 1/4 cup white wine
- 4 cup vegetable or chicken stock, plus more for loosening
- 1 teaspoon salt
- 1/2 teaspoon black pepper
To finish
- 1/2 to 1 cup finely grated pecorino or parmesan
- zest of 1 lemon and a handful of chopped flat-leaf parsley, basil or dill
Instructions
- Set the Instant Pot to Sauté and warm the olive oil. Add the onion and garlic and cook, stirring now and then, until soft and fragrant, 3 to 4 minutes.
- Stir in the Arborio rice and toast it in the oil for 1 minute, until the grains look glossy at the edges.
- Pour in the white wine and let it bubble away for about 2 minutes, until the sharp smell is gone. Add the 4 cups of stock along with the salt and pepper, scraping the bottom of the pot clean, and bring to a light simmer.
- Cancel Sauté, lock the lid on and set to High Pressure for 6 minutes. When the time is up, wait 5 minutes, then release the pressure manually — a full natural release will push the rice past al dente.
- Stir in the grated cheese and the lemon zest, then splash in a little extra stock, a few tablespoons at a time, stirring until the risotto is loose and creamy and slumps gently off the spoon.
- Taste and adjust the salt and pepper, then spoon into warm bowls and top with the chopped fresh herbs and a little more finely grated cheese.
Chef's tips
- Risotto keeps thickening as it sits, so make it looser than you think you need — it will be perfect by the time it reaches the table.
- Grate the cheese finely and stir it in off the heat so it melts into a smooth sauce instead of clumping.
- No wine? Use an extra 1/4 cup of stock plus a squeeze of lemon juice for the same brightness.
- Stir a couple of tablespoons of cold butter in with the cheese if you want an especially rich, glossy finish.
Nutrition (per serving, estimated)
542calories
17gprotein
79gcarbs
14gfat
Estimates only — values vary with brands and portions.
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