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Instant Pot Risotto With Gruyere And Parmesan
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- #115614
Here's a creamy risotto worthy of some seared scallops or a fine fillet of sea bass. Using a pressure cooker makes a usually work-intensive risotto effortless.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
1 tablespoon olive oil
1/3 cup finely minced onions
1 1/2 cup Arborio rice
3 1/2 cups vegetable or chicken stock
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
salt, if needed
directions
Combine the butter and oil in the pressure cooker and set to saute mode. Add the onion and cook, stirring frequently, until soft, about 2 minutes.
Stir the rice into the onions and stir to coat evenly in the butter mixture. Let cook for one minute.
Stir the stock into the rice.
Place the lid on the pressure cooker and lock in place. Set the time to pressure cook for 6 minutes.
When the time is up, use the quick-release method to release the steam. Remove the lid and check the rice. If it needs more liquid, add more stock and keep the setting on saute mode. Cook, stirring frequently, until the rice is the desired doneness.
When ready to serve, stir in the gruyere and parmesan. Season with salt if needed and serve immediately.ely.
nutrition data
503 calories, 14 grams fat, 80 grams carbohydrates, 13 grams protein per serving.
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