Risotto
⏱️ Prep: 10 min
Ingredients
| 4 cup | 960 ml | low-sodium chicken broth |
| 2 tbsp | 30 ml | butter |
| 1 | medium onion, finely chopped | |
| 3 | cloves garlic, minced | |
| 1 tbsp | 15 ml | fresh thyme leaves |
| 2 cup | 480 ml | arborio rice |
| 0.25 cup | 60 ml | dry white wine |
| 0.75 cup | 180 ml | freshly grated Parmesan |
| — | kosher salt | |
| — | freshly ground black pepper |
Instructions
Yields: 4 servings · Prep Time: 0 hours 10 mins · Total Time: 0 hours 25 mins
- In a medium saucepan over medium heat, heat broth.
- Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.
- Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off.
- Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
- Turn valve to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.