Instant Pot Creamy Parmesan Risotto with Garlic and Herbs
Parmesan Risotto
Foolproof, creamy Italian risotto made in minutes without the constant stirring. Velvety and delicious.
Nutrition (per serving)
If you love the silky, decadent texture of a classic Italian risotto but dread the twenty minutes of standing over a hot stove stirring constantly, this recipe is a total game-changer. By using a pressure cooker, we harness the power of steam to release the starches from the Arborio rice in a fraction of the time. The result is a restaurant-quality dish that is consistently creamy every single time, without the arm workout.
The beauty of this base recipe lies in its simplicity and versatility. While the combination of sharp Parmesan, dry white wine, and aromatic shallots is a masterpiece on its own, you can easily use this as a canvas for your favorite seasonal ingredients. Toss in some sautéed mushrooms, fresh spring peas, or even a handful of roasted butternut squash at the very end to make it your own.
Ingredients
- Arborio rice:1.5 cups
- Chicken or vegetable broth:4 cups
- Dry white wine (like Pinot Grigio):0.5 cup
- Shallot, finely minced:1 piece
- Garlic, minced:3 cloves
- Unsalted butter:3 tbsp
- Extra virgin olive oil:1 tbsp
- Grated Parmesan cheese:0.75 cup
- Fresh parsley, chopped:2 tbsp
- Salt and black pepper:to taste
Instructions
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Turn on the pressure cooker's Sauté function. Add the olive oil and 1 tablespoon of butter.
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Once the butter has melted, add the minced shallot and cook for 2-3 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.
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Add the Arborio rice to the pot and stir well to coat the grains in the fat. Toast the rice for 2 minutes until the edges become slightly translucent.
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Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until the liquid is almost entirely absorbed.
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Pour in the broth and stir once. Secure the lid and set the pressure cooker to High Pressure for 6 minutes.
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When the timer goes off, perform a quick pressure release immediately to prevent the rice from overcooking.
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Open the lid and stir the risotto vigorously. It may look a bit soupy at first, but stirring for about a minute will develop the creaminess.
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Stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Season with salt and pepper to taste.
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Garnish with fresh parsley and serve immediately while hot and velvety.
Tips & Notes
- Always use Arborio or Carnaroli rice; regular long-grain rice won't create the necessary starch for a creamy texture.
- If the risotto is too thick after stirring in the cheese, add a splash of warm broth or water to reach your desired consistency.
- Don't skip toasting the rice—it adds a subtle nutty flavor and helps the grains hold their shape under pressure.
