Instant Pot Risotto
This risotto turns out so well in the instant pot. Incredibly easy, but still creamy and gourmet!
Servings: 6 servings
Ingredients
- 4 cups chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dry thyme (or 1 tbsp. fresh thyme)
- 2 cups arborio rice
- 3 cups chopped asparagus
- 3 cups cooked turkey or chicken
- ¼ cup dry white wine (or chicken broth)
- 6 oz. swiss or parmesan cheese
Instructions
- Warm the chicken broth over medium high heat on the stove.
- In your instant pot, on the saute setting, melt the butter. Add minced garlic and thyme. Cook, stirring, for 1 minute, until fragrant.
- Add rice. Cook and stir for 2 minutes. Add the turkey (or chicken) and asparagus. Cook and stir one minute more. Pour in wine to deglaze the pan. Stir well. Season with salt and pepper. Turn off the saute function.
- Add the chicken broth all at once. Turn the instant pot to manual pressure and cook for 5 minutes. (At high altitude cook for 8 minutes.) Use quick pressure release when the time is done.
- Stir in the swiss or parmesan cheese.
Notes
Traditional stovetop cooking:
- In a medium pot, warm chicken broth over medium-high heat.
- In a large pot, melt the butter. Cook garlic and thyme in butter for 1 minutes. (If using fresh thyme, add it at the end with the cheese.) Add rice and cook for 2 minutes. Add turkey or chicken and asparagus. Season with salt and pepper. Add wine to deglaze the pan. Stir constantly until the wine is absorbed.
- Add 1 cup of the warm chicken broth to the rice mixture. Cook and stir constantly over medium heat until the broth is absorbed. Continue adding broth 1 cup at a time, waiting until it is absorbed before adding more. Stir constantly.
- When the rice is tender, add the cheese and stir until melted.