Recipe for Delicious Risotto in the Instant Pot. Great for Weight Watchers Freestyle program
Serves Approximately 6 people: Approximately 6 points per serving
1/2 onion diced into small pieces
2-3 cloves of garlic, diced or crushed
8 oz of mushrooms sliced
1/2-3/4 teaspoon dried thyme
1/4 cup dry vermouth
2 cups of arborio rice
4 cups of veggie stock of you choice
1 cup frozen peas (slightly defrosted)
Salt and Pepper (about 1/4 teaspoon pepper, 1/2 teaspoon salt)
Less than 1 tablespoon good quality olive oil
Here’s How I Did It:
Start up your pressure cooker to manual setting. Heat.
Add your olive oil and heat
Once the oil is hot, add the onions. Saute until translucent
Add the sliced mushrooms and incorporate with the onions. Add salt and pepper to taste.
Now add the Arborio rice and coat completely, incorporating the rice with the veggies.
Add the vermouth to deglaze the pan. Add the stock. Stir well to combine. Scrap down any rice that is clinging to the sides of the pot.
Close the lid. Be sure your venting lever set on Sealing and not Venting.
Set the timer for 7 minutes on Manual.
When the timer goes off, do a quick release.
Open the lid and watch for steam! Don’t burn yourself.
Stir a bit to bring all the creamy-ness to the rice. At this point you could add “cheese” or serve as is.
What I would have done a bit different: I would have used white wine instead of vermouth. I would have used 3/4 cup of wine and decrease the stock to 3 1/4 cups. Other than that — it is sensational just as is! I hope you enjoy.
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