Instant Pot Risotto with Zucchini and Fresh Sweet Corn

🧂 Ingredients

• 4 tablespoons butter
• 1 teaspoon olive oil
• 3 cloves garlic

  minced
• 1 shallot

  chopped
• 1 cup corn kernels

  frozen or cut from 1 ear
• small zucchini

  diced small
• small yellow squash

  diced small
• 2 cups vegetable stock
• 1 cup arborio rice
• 1 tablespoon fresh chopped parsley
• 1/2 cup shredded Parmesan cheese

  fontina, Gruyère, provolone, Gouda is good too
• salt & pepper to taste

Instructions

• 1 Set the Instant Pot to the saute function and melt 2 tablespoons of butter in
  the cooking insert. Then add the garlic and shallot; cook for 1 minute, or until
  translucent. Then add the zucchini, summer squash. Season with salt and pepper
  and cook for about 2 minutes, or until the vegetables begin to soften. Cancel
  the saute setting.
• 2 Stir in the vegetable stock, corn, and rice. Lock the lid in place, select
  manual high pressure, and cook for 5 minutes. Be sure the valve is set to
  “sealing.” Once cooking has finished, quickly release the pressure according to
  the manufactures directions.
• 3 Remove the lid and stir in additional 2 tablespoons of butter, fresh parsley,
  and Parmesan cheese. Once the cheese has melted, serve immediately.

Nutrition Info