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dish of instant pot risotto with herbs and parmesan in the background
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Weeknight Instant Pot Parmesan Risotto

Think a good parmesan risotto is out of reach on a weeknight? Think again! This Weeknight Instant Pot Parmesan Risotto is ready in under 30 minutes - you may never make regular parmesan risotto again! Creamy, rich and luxurious it is everything you love about risotto without the stirring! 
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 532kcal

Ingredients

  • ¼ cup butter
  • 1 brown onion cut into ¼ inch dice
  • 1 cup dry white wine
  • 1 cup arborio rice
  • 3 sprigs fresh thyme
  • 3 cups low sodium chicken stock
  • ½ teaspoon ground white pepper
  • 1 ½ cups grated parmesan cheese

Instructions

  • Set the instant pot to medium saute and melt the butter. 
  • Add the onions and saute until the onions are soft and translucent -about 6 minutes. 
  • Add the rice and saute until the rice is translucent around the edges - about 3 minutes.
  • Add the white wine and cook until almost all the wine is evaporated.
  • Add the chicken stock, pepper and thyme sprigs and stir to combine.
  • Add the lid and press manual. Set the timer for 6 minutes. 
  • After 6 minutes, follow the manufacturer's directions for a "manual" release.
  • Remove the lid from the instapot and stir the risotto. Remove the thyme stems and stir in the parmesan. Taste and add salt and pepper if needed. 
  • Portion between 4 plates or bowls and serve, passing additional parmesan if desired. 

Notes

If you like a looser risotto, add an additional ¾ cup stock. 
If you like a firmer risotto, once you have removed the lid after cooking, set the Instapot to Saute and cook, stirring frequently, until the desired consistency is reached. 

Nutrition

Calories: 532kcal | Carbohydrates: 47g | Protein: 21g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 732mg | Potassium: 319mg | Fiber: 2g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 3.2mg | Calcium: 441mg | Iron: 3.2mg