Risotto In A Hot Pot: A Tasty Experiment

Yes, you can cook risotto in a hot pot. It is a great way to make the dish without the hassle of constant stirring and temperature control. You can make a creamy, evenly cooked risotto with minimal effort in less than 30 minutes.

Instant Pot Risotto with Peas and Spinach

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/4 cup Parmesan cheese, plus extra for garnish
• 2 cups arborio rice
• 1/3 cup dry white wine
• 1 cup frozen peas

Method:

• Set the Instant Pot to the 'Saute' function and add the olive oil, garlic, and onion. Saute for 7-8 minutes, stirring frequently to avoid browning. Add the garlic and saute for a further 30 seconds.
• Turn off the 'Saute' function and add the rice, chicken broth, salt, and pepper.
• Place the lid on the Instant Pot, ensuring the vent is closed, and select the 'Pressure Cook' function. Set the timer for 6 minutes and allow the pressure to build.
• Once the timer goes off, carefully release the pressure by opening the sealing valve. Use an oven mitt to protect your hands from the steam.
• When it is safe to do so, remove the lid and stir in the peas, Parmesan cheese, and butter. Continue stirring until the risotto is creamy.
• Serve with extra Parmesan cheese.

Instant Pot Risotto with Mushrooms

Risotto is a classic Italian rice dish that is often served as a primo, or first course. It is traditionally made with high-starch rice, broth, butter, white wine, and Parmesan cheese. The dish is known for its creamy texture and savory flavor. While risotto typically requires constant attention and nurturing, an Instant Pot or pressure cooker can simplify the process.

Ingredients:

• 2 tablespoons of unsalted butter, divided
• 1 small onion, minced
• 3 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves
• 2 cups of Arborio rice
• 1/3 cup of dry white wine
• 4 cups of chicken or vegetable broth, warmed to 100-115°F
• 1/2 teaspoon of kosher salt
• 1/2 cup of Parmesan cheese, plus more for serving
• 3 cups of diced mushrooms
• 1 quart of chicken or vegetable stock
• Salt and ground black pepper to taste
• 1/2 cup of grated Parmesan cheese

Method:

• Turn your Instant Pot to the Sauté function and let it heat briefly.
• Once heated, add the butter and let it melt completely.
• Add the onions and sauté for 2 minutes, until they begin to soften.
• Add the garlic and thyme leaves, and sauté for another minute to toast the garlic and bring out its flavor.
• Add the rice to the inner pot and toss it with the butter and onions to coat evenly.
• Toast the rice for about 2 minutes, stirring frequently, to add a delicious, nutty flavor to the risotto.
• Add the wine to the inner pot and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot.
• Let the wine simmer for about 2 minutes to cook off some of the alcohol and develop the flavor.
• Turn off the Sauté function.
• Add the warmed chicken or vegetable broth, salt, and pepper. It is important to use warm broth for this recipe, as it affects how the rice absorbs the liquid and the cooking time.
• Place the lid on the pressure cooker and set it to high pressure for 5 minutes.
• Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes.
• Gently stir in the Parmesan cheese and the juice of a fresh lemon, if desired.
• Serve with additional Parmesan cheese and a squeeze of fresh lemon, if desired.

Tips:

• For a vegetarian version, use vegetable broth instead of chicken broth.
• To add extra flavor, deglaze the pot with a splash of white wine after sautéing the onions and garlic.
• If you don't have fresh thyme, you can substitute 1 teaspoon of dried thyme leaves.
• For a more intense mushroom flavor, you can use cremini, baby bella, chanterelle, shiitake, or oyster mushrooms.
• To make this recipe vegan, use vegan butter and vegetable broth, and substitute the Parmesan cheese with a vegan alternative.

Instant Pot Risotto with Lemon

Ingredients:

• 2 cups of arborio rice
• 2-3 tablespoons of unsalted butter (or 2 tablespoons of unsalted butter and 1 tablespoon of olive oil)
• 1 small onion, diced
• 3-4 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves
• ⅓-⅔ cup of dry white wine
• 4 cups of chicken or vegetable broth, warmed to 100-115°F
• ½ teaspoon of kosher salt
• ½ cup of freshly grated Parmesan cheese, plus more for serving
• Juice of 1 lemon

Optional ingredients:

• Green peas
• Pesto
• Shitake mushrooms
• Butternut squash
• Kale/spinach
• Roasted vegetables (asparagus, broccoli, Brussels sprouts)

Utensils:

• Instant Pot or pressure cooker
• Pyrex measuring cups

Method:

• Turn your Instant Pot to the 'Sauté' function and let it heat up.
• Once heated, add the butter and let it melt.
• Add the diced onion and sauté for 2 minutes, until soft.
• Add the garlic and thyme and sauté for another minute.
• Add the rice and stir until it's coated with butter and onions. Toast the rice for around 2 minutes, stirring frequently.
• Add the wine and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 2 minutes.
• Turn off the 'Sauté' function and add the warm broth, salt, and a good grind of pepper.
• Place the lid on the Instant Pot and set to high pressure for 5 minutes.
• After the cooking time has finished, let the pressure release naturally for at least 10 minutes.
• Gently stir in the Parmesan and lemon juice. Serve with additional Parmesan.

Tips:

• It's important to use warm broth for this recipe as it affects how the rice absorbs the liquid and the cooking time.
• You can use olive oil instead of butter.
• If you want to add extra ingredients, stir in frozen peas, pesto, or sautéed mushrooms/butternut squash/kale/spinach when you add the Parmesan.
• For roasted vegetables, mix them into the Parmesan after it has been stirred through.
• If you want to add lemon zest, serve this on top of the risotto.

Instant Pot Risotto with Chicken Broth

Risotto is a northern Italian rice dish that is cooked to a creamy consistency. The traditional way of cooking it requires constant attention and stirring, but with an Instant Pot, you can make perfect risotto without the hassle. Here is a step-by-step guide to making delicious and creamy risotto using an Instant Pot:

Ingredients:

• 2-3 tablespoons of unsalted butter or olive oil
• 1 medium onion, finely chopped
• 3-4 cloves of garlic, minced
• Fresh thyme (or 1 teaspoon dried thyme)
• 2 cups Arborio rice
• 1/2 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
• 4 cups warm chicken broth (or vegetable broth for a vegetarian option)
• Freshly grated Parmesan cheese
• Salt and pepper to taste
• Optional: green peas, pesto, mushrooms, butternut squash, kale/spinach, or roasted vegetables

Instructions:

• Turn on the Instant Pot and select the "Sauté" function. Wait until the display says "HOT".
• Add the butter or olive oil to the inner pot and coat the entire bottom surface.
• Sauté the chopped onion for about 2 minutes, until it starts to soften.
• Add the minced garlic and thyme, and sauté for another minute to release the fragrance and flavour.
• Make some space in the inner pot by pushing the onions and garlic to the side. Add the Arborio rice and ensure all the grains are coated with butter or oil.
• Toast the rice for 2-3 minutes, stirring frequently, to give the risotto a nutty flavour. Be careful not to brown the rice.
• Pour in the dry white wine and deglaze the pot by scrubbing the flavorful brown bits off the bottom. Let the wine simmer for about a minute to cook off the alcohol.
• Turn off the "Sauté" function.
• Add the warm chicken broth and place the lid on the Instant Pot.
• Set the Instant Pot to Manual, High pressure, and timer for 5 minutes.
• Let the pressure release naturally for at least 10 minutes, then release any remaining pressure carefully.
• Open the lid and stir in the freshly grated Parmesan cheese. Season with salt and pepper to taste.
• If desired, add optional ingredients such as green peas, pesto, or sautéed mushrooms.
• Serve immediately with additional Parmesan cheese and a squeeze of fresh lemon juice, if desired.

Tips:

• It is important to use warm broth for this recipe as it affects how the rice absorbs the liquid and the cooking time.
• For a vegetarian option, use vegetable broth instead of chicken broth.
• If you want to omit the wine, use additional broth or stock.
• If you prefer, you can use olive oil instead of butter.
• For extra flavour, add a splash of soy sauce to increase the savouriness of the dish.

Instant Pot Risotto with Parmesan Cheese

Ingredients

• 2 cups of Arborio rice
• 2-4 tablespoons of unsalted butter (or 2 tablespoons of unsalted butter and 1 tablespoon of olive oil)
• 1 small onion, diced
• 3-4 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme)
• 1/3-1/2 cup of dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
• 4 cups of chicken or vegetable broth, warmed to 100-115°F
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of ground black pepper
• 1/2-1 cup of frozen peas (optional)
• 3-4 tablespoons of freshly grated Parmesan cheese, plus more for serving
• Freshly squeezed lemon juice (optional)

Utensils

• Instant Pot or pressure cooker
• Saucepan
• Pyrex measuring cups

Method

• Heat the broth in a medium saucepan over medium heat.
• Set your Instant Pot to the 'Sauté' function and melt the butter. Add the onion and sauté for 2-5 minutes until soft.
• Add the garlic and thyme and sauté for 1 minute.
• Add the rice and stir until it is coated with butter and toasted. This should take around 2 minutes.
• Deglaze the pot with wine and simmer until most of the wine is absorbed.
• Turn off the 'Sauté' function and add the warm broth, salt, and pepper.
• Place the lid on the Instant Pot and set it to 'Manual' and 'High' for 5 minutes.
• Release the pressure and remove the lid.
• Stir in the Parmesan cheese and season with salt and pepper.
• Serve with additional Parmesan cheese and a squeeze of lemon juice, if desired.

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