I am a risotto-obsessive. I have many variations on my blog but this is a particularly exciting one. Dumping everything into the pot and allowing to cook for a few minutes? Uh, yes please! I used juicy cherry tomatoes and basil because I wanted the taste of summer. Finished with a generous grating of Parmesan or Pecorino, this is the kind of dinner dreams are made of.
Ingredients
Arborio rice. I used Arborio rice but any short grain rice will work. Onion. Fresh garlic cloves. Olive oil + Butter. Tomato passata. You can use tomato puree or crushed tomatoes too. Cherry tomatoes. Vegetable stock/broth. Chicken broth can also be used. I only use broth but you can add dry white wine too, if you want. Sauvignon blanc will work well with the tomatoes and basil. Fresh basil. Parmesan / Pecorino. Use a vegetarian alternative if preferred. Salt and black pepper.
How to make Instant Pot risotto
Can I make this ahead?
Risotto really is best eaten as soon as it has finished cooking. The beauty of the Instant Pot is that it has a delay start function which means you can throw everything in, set it to delay start and it will only cook when you are ready for it to. If you’re making this without an Instant Pot, I would suggest cooking the risotto half-way and letting it stand until you’re ready to finish cooking with the remaining stock before serving. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Easy Instant Pot recipes
