Instant Pot Risotto

Name: Instant Pot Risotto
Total time: 30
Yield: 3
Ingredients: 1 cube chicken bouillon (such as Knorr®); 2 cups hot water; 2 tablespoons extra-virgin olive oil; 0.25 cup finely diced onion; 1 clove garlic, minced; 1 cup Arborio rice; 0.25 cup white wine; 2 tablespoons butter; 0.25 cup grated Parmigiano-Reggiano cheese; 2 teaspoons chopped fresh parsley

Recipe by Kim's Cooking Now from allrecipes.com

Dinner 30 Mins.

Ingredients

3 servings

•

1 cube chicken bouillon (such as Knorr®)
•

2 cups hot water
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2 tablespoons extra-virgin olive oil
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0.25 cup finely diced onion
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1 clove garlic, minced

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1 cup Arborio rice
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0.25 cup white wine
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2 tablespoons butter
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0.25 cup grated Parmigiano-Reggiano cheese
•

2 teaspoons chopped fresh parsley

Instructions

Dissolve chicken bouillon cube in hot water and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.