Ingredients
4
4 servings
- •3 tablespoons butter, divided
- •3 tablespoons extra virgin olive oil, divided
- •2 ears fresh corn, kernels cut from cob
- •½ cup finely chopped red onion
- •2 cloves garlic, minced
- •1 ½ cups Arborio rice
- •½ cup white wine
- •4 cups chicken broth
- •½ cup grated Parmigiano-Reggiano cheese
- •½ teaspoon chopped fresh parsley (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
- Pour remaining 2 tablespoons of olive oil in the pot. Add red 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 corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
Nutritional Facts
Per 4 servings
- Calories: 608
- Carbohydrate: 82g
- Fat: 23g
- Fiber: 3g
- Protein: 13g
- Sugar: 4g
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