Instant Pot Risotto {with Stovetop Option}

🧂 Ingredients

• 1 cup risotto
• 3 cups chicken broth
• 1 sweet onion

  peeled and chopped
• 1/2 cup mushrooms

  chopped
• 3 carrots

  peeled and chopped into small pieces
• 1 tbsp garlic

  minced
• 1/4 cup flat leaf Italian parsley

  chopped into small pieces
• 1 tsp garlic salt
• 1/2 tsp pepper
• 1 tbsp Italian seasoning
• 1 tbsp butter
• 1 tbsp olive oil
• 1 cup shredded or grated parmesan cheese
• 1/2 cup marinated roasted red peppers

  sliced
• 1/2 cup marinated artichoke hearts

  sliced

Instructions

• 1 Gather ingredients together. Place the butter and olive oil in the Instant Pot,
  and press the Saute button. When the butter melts, add the onion, mushrooms, and
  carrots, and saute until golden brown, about 5 minutes. Add the risotto and stir
  for about 2 minutes. This helps to toast the risotto. 
• 2 Turn off the Instant Pot, and add the chicken broth, and de-glaze the bottom of
  the pot, scraping the bottom with a spoon to loosen any bits of sauteed
  vegetables (this will give your broth a delicious flavor). 
• 3 Once all the little bits are off the bottom of the pot, add the minced garlic,
  parsley garlic salt, pepper, Italian seasoning, and stir well to combine all the
  ingredients. Make sure all the risotto and vegetables are covered in the chicken
  broth. If they are not covered, add a little more broth.
• 4 Place the lid on the Instant Pot, and turn it until it beeps and locks. Turn the
  pressure valve to 'SEALING'. Press the Manual Button, and set the time to 6
  minutes. 
• 5 When the Instant Pot is done cooking, allow it to set for 2 minutes, then do a
  quick release, releasing all the pressure. Once all the pressure is released,
  and the float valve is down, remove the lid. 
• 6 Stir the risotto, if all the liquid has not been absorbed, continue to stir. It
  will begin to thicken. Add the roasted red peppers, and the artichoke hearts.
  Add the Parmesan cheese and stir well. 
• 7 Plate or dish up the risotto into bowls, and serve with a few roasted red
  peppers, and sliced artichokes, and Parmesan cheese on top. 

Nutrition Info