I’ve always considered making risotto to be a labor of love. Making it using a traditional stovetop method involves a lot of close attention to detailed step, including a lot of stirring. The results are well worth the effort, but what if all of that work wasn’t necessary to achieve a luscious, creamy, perfect risotto?
Risotto, made in an Instant Pot Pressure Cooker, is really, really easy. For those of you who own and use an Instant Pot, that probably does not come as a surprise. One of the appliances it replaces, for example, is a rice cooker.
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There are a few key steps to achieving a perfect risotto. One is making sure you are using the correct rice. Short-grain rice, such as classic Arborio rice, is key. The short grain rice is rich in starches that are released and form the creamy texture that is the cornerstone of a good risotto.
The next key to perfect risotto is the rice to liquid ratio, which should be 1:2.
Finally, classic risotto always has a knob of rich creamy butter stirred in at the end of cooking. Not so difficult!
Our favorite version is this Risotto with Sausage and Mushrooms. It can be varied to include your favorite ingredients (such as asparagus, garlic, or chicken and mushroom). Best of all, the rice only requires 6 minutes of active cooking time and 1 – 2 minutes of stirring at the end.
Any recipe with low effort, perfect results and big flavor is a winner every time!
Here are some additional Instant Pot recipes you might enjoy!
- 2+ (30ml+) Tablespoons Olive Oil
- 8 Ounces (227g) Sausage Crumbles (sausage removed from casings and crumbled)
- 1/2 Large Sweet White Onion
- 3 Cloves Garlic
- 1/2 Cup (40g) Diced Cremini Mushrooms
- 1/2 Cup (125ml) White Wine
- 2 Cups Short Grain Rice
- Spring Fresh Rosemary (optional)
- 3 1/2 Cups (875ml) Chicken or Vegetable Stock
- 1/2+ Cup (45g) Parmesan Cheese
- 1 Tablespoon (14g) Butter
- Salt and Pepper to Taste
- Parsley as a garnish
Using a hand grater, food processor or blender, process the onion and garlic until a paste is formed. Set aside.
Turn the Instant Pot onto Saute. Add about 2 tsp of olive oil to the pan.
When the pot indicates that it is "hot" add the crumbled sausage.
Cook about 5 minutes until the sausage begins to brown.
Remove the sausage and set aside.
Remove oil in the pan (or add olive oil) until there is about 2 tablespoons left in the pan.
Add the onion and garlic mixture and cook for about 2 minutes.
Add the rice and mix thoroughly. Continue to saute until the rice is translucent and a few kernels begin to lightly brown.
Add the wine and cook for about 3 minutes. Add the mushrooms and sausage and a sprig of rosemary.
Add the stock and mix the ingredients together.
Put on the pressure steamer top, seal and make sure the pot is set to "Sealing."
Turn the Instant Pot on to "manual" for 6 minutes.
After about 10 minutes the pot will reach full pressure and the 6 minute cooking time will begin. After 6 minutes immediately release the steam.
When the steam is fully released, remove the lid.
Stir until all of the water is absorbed (about 1 - 2 minutes).
Stir in the Parmesan cheese and butter.
Divide the risotto into bowls, top with parmesan cheese and garnish with parsley.
The risotto is ready to be served.
Amount Per Serving: Calories: 478 Total Fat: 29g Saturated Fat: 9.7g Sodium: 900mg Carbohydrates: 31.3g Protein: 17.9g