Instant Pot Risotto with Arugula and Parmesan - This restaurant style arborio rice dish is made in a fraction of the time of the traditional stove-top method.
Remember when I used to complain that people who made risotto in the oven weren't actually making risotto?
Or how about when I turned my nose up at the fact that people didn't stir their risotto every couple of minutes?
Remember judgy judgerson over here?
Well, you won't believe this.
I mean, I didn't.
Until, I did.
I made risotto, like good, still has bite but very tender and creamy, perfection of a risotto...
I didn't stir it.
I didn't use hot broth/stock.
I made in under 10 minutes.
I take back everything I've ever said.
Well, not everything, I still don't think you can bake it and have it be the same, so I don't take that back.
Here's the deal. I used a pressure cooker. You know, my favorite kitchen tool, the Instant Pot.
I started my risotto the same as I do my stove top version by softening some sweet onion and garlic and reducing a bit of white wine with the arborio rice. After that, I poured in some broth, popped on the cover and set a timer for 6 minutes high pressure. Once the 6 minutes was up, I released the pressure, stirred in some arugula, butter, salt, pepper and parmesan cheese.
Don't have an Instant Pot? Try these stovetop risottos:
Printable Recipe Card
Instant Pot Risotto with Arugula and Parmesan
- 2 T butter divided
- 1 T olive oil
- ½ C sweet onion diced
- 2 cloves garlic minced
- 1 ½ C arborio rice
- ⅓ C white wine
- 1 teaspoon salt kosher
- ½ teaspoon black pepper freshly cracked
- 3 C chicken or vegetable broth
- 3 oz baby arugula
- ½ C parmesan cheese good quality makes a difference
- Set IP to saute function. Add oil and butter. Once butter is melted add onion. Cook, stirring occasionally just until beginning to soften.
- Add garlic and cook 30 second before adding the rice. Stir to coat and cook 1-2 minutes.
- Pour wine into pot and cook until the liquid has reduced by at least half, stirring occasionally.
- Stir in salt and pepper and then broth. Turn off saute function. Cover and seal and set to 6 minutes using manual function/high pressure.
- When timer goes off, use a quick release of pressure.
- Stir in arugula, remaining 1 T butter and parmesan cheese. Taste for salt and pepper and add if needed.