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:
A creamy comforting risotto that normally is labor intensive is made super easy and quick using the Instant Pot pressure cooker.
- 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 tsp salt kosher
- ½ tsp 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.