How to make the Best Risotto!! | Creamy and Delicious!

This Risotto is a complete game changer when you make it in your Instant Pot! No more standing over the stove for 30 minutes constantly stirring the entire time.
The rice is perfectly tender and SO creamy with the butter and the cheese!

This Risotto will also freeze very nicely!
Add in whatever you like….Sauted Mushrooms, shrimp, Asparagus…you name it!

Ingredients:
1 Cup Arborio Rice (do NOT rinse it first)
2 C Chicken stock
1/2 C dry white wine
1 T olive oil
3 cloves minced garlic
1/2 large onion, finely diced
2 t fresh thyme
3 T fresh grated parmesan cheese
pepper to taste

#risottorecipe #instantpot

Hey everyone welcome back to my channel if you’re new here I’m so happy you stopped by I love risoto but sometimes it can be intimidating you have to stand over the stove constantly Stir It add a little bit of liquid then stir it and it takes like 30 minutes well we don’t have

To do that anymore so dust off your instant pot because we’re going to make it in there in 5 minutes it’s going to taste amazing you’re going to need half of a large onion diced 2 cups of chicken stock a half a cup of dry white wine such as

Chardonay 1 cup of our Boro rice which is a short grain rice I like this lunber lunberg brand some fresh thyme three t uh three cloves of garlic that’s chopped 2 tablespoons of butter a cup of frozen peas 3 tablespoons of freshly grated Parmesan cheese and a tablespoon of

Olive oil Now set your instant pot to sauté once it’s done it’ll say hot then go ahead and add your oil see how it’s shimmering that’s how we know it’s ready and then once you put your oil in there just go ahead and add in your diced

Onion we’re going to sauté that for 1 minute then go ahead and add your three cloves of minced garlic sauté for another minute now strip your leaves from your thy and add those about 2 tasp spoons then go ahead and add your rice and we are just going to sauté that

For another minute until it’s all nicely coated with the olive oil now we’re going to deglaze this with our white wine and you’re going to cook this until most of the wine has evaporated which will take about another minute now see how it’s almost gone that’s exactly how you want

It then all we’re going to do is add in our two cups of chicken stock or chicken broth give it a quick little stir and then we’re going to place on our lid make sure it’s on the ceiling and then we’re going to put our pressure

Cooker on high and it’s only going to take 5 minutes now after 5 minutes you’re going to make a quick release of the and you’ll know because that little button will pop down then go ahead and add your pea these are uncooked they’re just th add your butter and your

Cheese and give it a nice stir until all the butter and the cheese is nice and melty then give it a very generous turn of some fresh Cracked Pepper and taste it for salt mine didn’t need any because of the cheese but yours might it was absolutely perfect and then add about A3

Of a cup of fresh chopped parsley now if you like at this point you can also add some lemon zest which gives it a nice flavor and look how creamy that is and so easy the rice is cooked perfectly now I’m putting mine on a sheet pan because

I’m going to be making some rice balls with it here’s a bite for you yum I really hope you guys are going to give this a try it’s so versatile you can add mushrooms you can add pieces of meat thank you so much for watching and

We’ll see you on the next episode bye everyone