Ingredients
Scale
- 2 tablespoons avocado oil, for sautéing
- 1/2 cup white onion, finely chopped
- 2 cups Arborio rice
- 3 teaspoons crushed garlic
- ½ cup white cooking wine
- 4 cups chicken broth
- 1/3 cup heavy cream
- 1/2 cup Parmigiano Reggiano cheese, or Parmesan, fresh finely grated
- salt and pepper, to taste
Instructions
- Heat avocado oil on sauté mode in the instant pot. Add onions and sauté for about 2 minutes until soft.
- Stir in rice and crushed garlic, continuing to sauté for another 3 minutes while stirring constantly.
- Pour in white wine, stirring until absorbed by the rice. Then add chicken broth, stirring to ensure no rice is stuck on the bottom.
- Cancel the sauté mode, lock the lid, and manually pressure cook on high for 5 minutes. Allow natural release for 7 minutes, then do a quick release.
- Remove the lid and stir in heavy cream and freshly grated Parmigiano Reggiano until well combined and smooth.
- Add salt and pepper to taste. If risotto is too thick, add chicken broth a few tablespoons at a time until desired consistency is reached. Garnish with fresh parsley and cracked pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a vegetarian option, substitute chicken broth with vegetable broth.
Fresh herbs can enhance the flavor; try thyme or basil for garnish.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg