Instant Pot® Scallion and Parsley Risotto – Instantly Delicious



Until I started using the Instant Pot®, I felt that making risotto was too fussy for me.  It would either be too crunchy or too mushy. It just lacked the right consistency. Risotto is a dish that requires attention and patience.  While it is not technically hard, I sometimes lack attention and patience when I am cooking. Enter the ​Instant Pot® pressure cooker. It is a cheaters method for making a really good risotto. I am sure risotto enthusiasts would argue that it is not technically risotto, it is pretty darned good and perfect for the everyday cook looking to impress with a fancy dish.

 


The ​Instant Pot® risotto starts the same way you would start any other risotto. The first step is to saute the aromatics and then toast the arborio rice. Then the mixture is deglazed with white wine.  With a stove top risotto, the broth is then stirred in bit by bit, until the rice releases its starch and the result is a creamy and delicious dish. Here you can enjoy the same creaminess, but you can add the stock all at once and let the ​Instant Pot® do the rest of the work.  Finish with a tad more stock, a bit of butter, a generous sprinkling of parmesan cheese, and you have an amazing risotto.


​Instant Pot® Risotto
Serves 4

Ingredients:

3 scallions, chopped
1/4 cup fresh parsley, chopped
2 tablespoons butter, divided
1 cup arborio rice
1/8 cup white wine
1/2 t. salt
2 cups vegetable stock
parmesan, to taste

Directions:
1. Melt butter in ​Instant Pot® using the saute function.  Add the scallions and parsley and saute for 2 minutes. Place the rice in the pot with the aromatics and continue stirring until the rice becomes translucent and the edges begin to toast.  

2. Deglaze the pan with wine and the add the salt and vegetable stock. Lock the ​Instant Pot® lid and set to manual – high pressure for 9 minutes, making sure the pressure valve is in the sealing position. When finished, do a quick release by setting the valve to venting. Finish risotto with a splash more stock and the remaining butter, to achieve a creamy consistency. Top with parmesan cheese to taste.

Enjoy,

​Julie




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