Emulsifier Free Instant Pot Risotto
Total time45 min
Prep time10 min
Cook time25 min
5.0(16)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 4 cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup parmesan cheese, freshly grated
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add 1 tbsp of the butter and the olive oil and heat until the butter is melted and foaming subsides, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — the garlic can brown quickly against the hot insert.
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