Karli Ritter’s recipe for Instant Pot risotto in just 6 minutes

Mornings
Ingredients:
  •  2 tablespoons butter
  • 3 tablespoons garlic, minced
  • 1 small onion, finely diced
  • 8 ounces mushrooms, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups chicken broth
  • 1 cup arborio rice
  • 1/4 teaspoon dried thyme
  • 3/4 cup frozen peas, thawed (OPTIONAL)
  • 1/2 cup freshly grated Parmesan

Directions:

Set a 6-qt Instant Pot® to the high saute setting.

Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

Stir in chicken broth, rice and thyme.

Select manual setting; adjust pressure to high, and set time for 6 minutes.

When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in peas and Parmesan until heated through, and cheese is melted. Serve immediately.

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Tracking Coronavirus

More Tracking Coronavirus

Popular

Latest

More News