Instant Pot Risotto with Broccoli
Creamy risotto with broccoli made easy by using an Instant Pot.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp extra virgin olive oil
- 1/2 onion
- 1 celery rib
- 1 clove garlic
- 60ml/1/4 cup dry white wine
- 250g/1¼ cup risotto rice (I used Arborio)
- 625ml/2½ cup vegetable stock
- 1/2 tsp salt
- 250g/8oz Tenderstem broccoli/broccolini
- 50g/1/2 cup Parmesan cheese
Instructions
- 1
Press the Sauté button on your Instant pot and add the olive oil, then add the chopped onion and celery, cook for 5-7 minutes, then add the pressed or minced garlic and cook briefly for approximately 30 seconds.
- 2
Deglaze the pot with the white wine and let it reduce until it just barely covers the vegetables, then add the rice, vegetables stock, salt and mix to combine. Top with the broccolini, cover with the lid and seal. Set the cook on High Pressure for 6 minutes.
- 3
Once done, manually release the pressure, otherwise the rice will get too mushy. Sprinkle the Parmesan cheese all over and stir to combine until melted and creamy. Serve immediately.