Instant Pot Risotto

Super easy creamy risotto made in the Instant Pot.  In just thirty minutes, you will have this tasty risotto that's full of flavor on your table.

Delicious as a main dish or a side, this pumpkin risotto is a tasty upgrade to the traditional risotto.  Pure comfort food!

The perfect fancy (but easy) gluten-free meal.

Ingredients:

• Butter
• Onion
• Garlic
• Arborio rice
• White wine
• Stock
• Pumpkin or butternut squash (optional)
• Heavy cream
• Parmesan cheese

How to make instant pot risotto:

1. Gather and measure the ingredients.
2. Melt the butter in the pressure cooker on the saute setting.  Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for one minute more.
3. Stir in the rice and cook until rice is slightly translucent about 2 minutes.  Pour in the wine, stir and cook for one more minute.
4. Pour in the stock and add the pumpkin or butternut squash (if you are using it). Close the lid and valve on the Instant Pot and set at high pressure for 6 minutes.
5. Manually release the steam.  Open the valve and lid.  Stir the risotto.
6. Stir in the heavy cream and parmesan cheese.

Recipe Tips:

• I used frozen diced pumpkin for this recipe.  I have tried it with fresh pumpkin and the cooking time is the same.
• This recipe is incredibly delicious with either pumpkin or butternut squash so feel free to use the one you prefer or have on hand.
• Garnish with chopped nuts or chopped herbs.

Can you use any rice for risotto?

• Traditionally, risotto is made with arborio rice, and that works the best.

Hope you enjoy this creamy risotto!

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Instant Pot Risotto

Prep Time

10 mins

Cook Time

13 mins

 

Super easy creamy risotto made in the Instant Pot.  In just thirty minutes, you will have this tasty risotto that's full of flavor on your table. Delicious as a main dish or a side, this pumpkin risotto is a tasty upgrade to the traditional risotto.  Pure comfort food! The perfect fancy (but easy) gluten-free meal.

Course: gluten-free, Side Dish

Cuisine: American

Servings: 8

Calories: 220 kcal

Author: Christine Galvani

Ingredients

• 3 tablespoons unsalted butter
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups arborio rice
• 3 tablespoons white wine
• 4 cups stock
• 1/2 cup pumpkin or butternut squash, diced
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese

Instructions

1. Gather and measure the ingredients.

2. Melt the butter in the instant pot set on the saute setting.

3. Add the onion and cook until translucent, about 5 minutes.

4. Add the garlic and saute for about one minute.

5. Pour in the rice and stir and cook until the rice is slightly translucent, about 2 minutes. Pour in the white wine and stir for about one minute.

6. Pour in the stock and add the pumpkin or butternut squash. Close the lid aand valve and set on high pressure for 6 minutes.

7. Manually release the steam. Open the valve and lid. Give the risotto a stir.

8. Add the heavy cream and parmesan and stir well to combine.

9. Serve with your favorite main dish. Store leftovers in an airtight container in the refrigerator.

Nutrition Facts

Instant Pot Risotto

Amount Per Serving

Calories 220 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Cholesterol 24mg8%

Sodium 526mg22%

Potassium 86mg2%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 1445IU29%

Vitamin C 2mg2%

Calcium 59mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.