I have seen tons of Instant Pot risotto recipes online lately, and have been simultaneously intrigued, excited and skeptical about the idea. I have made a lot of different risottos the time-consuming “old-fashioned” way, that usually involves my full focus, attention, effort and patience to get it “just right,” so in my mind, there was NO WAY this effortless “shove the ingredients in a pot and walk away” method would create results anywhere near as good. It just seemed too good to be true. 

But, when I lifted the lid, I was excited to see it look as amazing as it did, and when I tasted it, I could tell NO difference between the Instant Pot Risotto, and the stand-there-and-stir for 45 mins risotto that I have only ever made before. This recipe was perfection, and a total game-changer for me! It took 10 minutes, required no effort, was totally fool-proof, and yet tasted and looked like something I would order in a restaurant.

This is probably the most amazing thing I have made in my instant pot yet, and I am so excited to make more! I hope you love it just as much.

Instant Pot Spring Risotto

Serves: 4-6
Cook Time: 10 mins

Ingredients

• 4 Tbs unsalted butter
• 1 shallot, minced
• 3 garlic cloves, minced
• 1 Tbsp fresh thyme leaves
• 1 1/2 cups Arborio rice
• 2/3 cup white wine
• 4 cups Water
• 4 tsp (herb ox) chicken bouillon
• 1 pkg prosciutto
• 1 cup grated parmesan cheese
• 2 cups frozen petit pois
• 2 Tbsp lemon juice
• Kosher salt and freshly ground pepper
• Pea shoots or microgreens for garnish

Instructions

1. Preheat the oven to 350degF. Line a baking sheet with parchment paper and place a cooling rack on top. Lay the prosciutto on the rack and cook for about 13 minutes, or until crisp. Break into pieces and set aside.

2. Set the instant pot to Saute, and melt the butter. Add the shallot, garlic and thyme, and cook stirring occasionally, until fragrant, about 2 minutes.

3. Add the rice and stir for about 3 minutes, until it looks slightly translucent, then add the water and chicken bouillon.

4. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes.

5. When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and stir in the peas, parmesan and lemon juice.

6. Spoon the risotto onto individual plates or into shallow bowls, garnish with the pea shoots, crispy prosciutto, shaved parmesan, grated lemon, and freshly ground black pepper and serve immediately.

Notes

Recipe adapted from Williams-Sanoma