1. Can I Make This Risotto Vegetarian?

Of course! Just use vegetable broth in place of chicken broth and skip any addition of meat.

2. Can I Use Other Rice (Beside Arborio)?

If you’re feeling adventurous, Carnaroli or Vialone Nano are both good substitutes.

3. Should I Reheat Leftover Risotto?

Yes! Risotto is best served fresh, but leftovers can be warmed up with a little splash of broth or milk to coax it back to that creamy texture.

4. What’s Good To Eat With Risotto?

Risotto goes beautifully with a crisp white wine like Sauvignon Blanc, and sides like grilled asparagus, sautéed spinach, or a fresh arugula salad.

5. Can I Freeze Risotto?

Freezing can change its creamy texture, although it’s technically possible. It’s preferable to put leftovers in the fridge and eat them within 2-3 days.

Instant Pot Risotto recipe

Ingredients

Scale

For the Basic Risotto:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1 ½ cups Arborio rice
½ cup dry white wine (optional, for added flavor)
4 cups chicken or vegetable broth (warm)
½ cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Optional Add-Ins:

Veggies: Mushrooms, peas, or asparagus make fantastic additions.
Proteins: For added heartiness, stir in cooked shrimp, chicken, or pancetta.
Herbs: Fresh thyme or rosemary works beautifully for an herby touch.

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Instructions

Step 1. Prepare Your Ingredients

Use warm broth, because you want even cooking. Chop onion, garlic and any other veg you’re adding.

Step 2. Sauté the Aromatics

Choose the Sauté mode on your Instant Pot. Add the olive oil and butter. When melted, add the chopped onion and cook until translucent. Add the minced garlic and cook for 30 seconds more.

Step 3. Toast the Rice

Stir in the Arborio rice and cook for 1-2 minutes, stirring continuously. This latter step puts flavour in and imparts the nutty perfume that distinguishes a good risotto. If you’re using white wine, deglaze the pot with it now and cook until reduced by half.

Step 4. Pressure Cook the Risotto

Add the warm broth and stir it all together. Secure the lid and set to high pressure on Manual/Pressure cook for 6 minutes. (P.S. make sure the steam release valve is set to sealing.)

Step 5. Quick Release & Final Touches

At the end of the cooking cycle, carefully do a quick release of pressure. Lift the lid and stir in grated Parmesan cheese. Add salt and pepper to taste. If you are including any extras, like peas, mushrooms or cooked protein, stir them in now.

Step 6. Serve and Enjoy

Spoon the risotto into bowls; garnish with fresh parsley. Add a side salad, or a loaf of garlic bread, and you have a meal.

Notes

How to Serve

This adaptable risotto can be eaten as:

A Standalone Dish: Utterly tasty solo.
A Side Dish: Goes well with roasted meats, grilled seafood or a sturdy vegetable medley.
A Base: Top your favorite base ingredients with more toppings or proteins

Full Nutritional Information (Per Serving)

Calories: ~350 kcal
Carbohydrates: ~50g
Protein: ~10g
Fat: ~10g
Saturated Fat: ~5g
Cholesterol: ~20mg
Fiber: ~2g
Sugar: ~2g
Sodium: ~500mg

Author: Susan M
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Pressure cooking
Cuisine: Italian