Instant Pot Risotto with Arugula and Parmesan
A creamy comforting risotto that normally is labor intensive is made super easy and quick using the Instant Pot pressure cooker.
Servings: 6
Ingredients
- 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
Instructions
- 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.