INSTANT POT® MUSHROOM RISOTTO
Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
INSTANT POT ASPARAGUS-PARMESAN RISOTTO
After watching cooking shows in which they served risotto, I knew I needed to find a recipe for it. This one is delicious and has been given a 'two thumbs up' by my family. The recipe might not take an hour to make, but the time is allowing for the Instant Pot to pressurize twice.
Provided by Judy Garcia
Categories Rice Sides
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Press SAUTE on your Instant Pot; heat 3 Tbsp. butter and the oil. Add onion and stir 2 minutes or until softened. Add rice and stir 2 minutes or until rice is translucent. Stir in salt. Add wine. Cook and stir about 1 minute or until wine is evaporated. Add broth and mix well.
- 2. Secure lid and move pressure release valve to the SEALING position. Press MANUAL (or PRESSURE COOK). Cook for 5 minutes.
- 3. When cooking is complete, press CANCEL and do a quick release. Remove lid and stir in asparagus and peas. Secure lid again and place pressure release valve to the SEALING position. Cook at high pressure for 1 minute.
- 4. When cooking is complete, press CANCEL and use quick release. Stir in remaining 1 Tbsp. butter and 1 c. Parmesan cheese.
- 5. Serve immediately; garnish with additional cheese, if desired. Makes 4-6 servings.
- 6. NOTE: Be sure to allow time for pressurizing, at least 20 minutes.
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4.6/5 (13)Total Time 30 minsCategory Side DishCalories 193 per serving
- In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients.
- Turn Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant
- Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently.Pour in warm broth, stir then close lid
- Turn Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes
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4.9/5 (31)Total Time 30 minsCategory Main, Side DishCalories 408 per serving
- Saute Onions & Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”. Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
- Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot.Add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice’s edges become translucent, while the center remains white.
- Deglaze Instant Pot: Pour in ½ cup (125ml) dry white wine, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
- Pressure Cook Risotto: Add in 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes, then Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
INSTANT POT LEMON ASPARAGUS RISOTTO - THE RECIPE WELL
From therecipewell.com
5/5 (29)Total Time 40 minsCategory Main Course, Side DishCalories 337 per serving
- Press the Sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until glistening, then sauté the asparagus for 3-5 minutes, until fork tender. Turn off the sauté function and transfer the asparagus to a bowl. Set aside.
- Turn on the Sauté function again and heat another 1-2 teaspoons of olive oil. Sauté the onion for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent. Add the garlic, then turn off the Sauté function and let it cook in the residual heat for about a minute, until fragrant.
- Add a small amount of the broth to the onion and garlic. Use the broth and a spatula to deglaze the bottom of the insert, making sure there is no food stuck to the bottom (this will help prevent a burn warning).
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