Instant Pot® Fresh Corn Risotto recipe
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Ingredients
- 3 tablespoons butter, divided 3 tablespoons extra virgin olive oil, divided 2 ears fresh corn, kernels cut from cob ½ cup finely chopped red onion 2 cloves garlic, minced 1 ½ cups Arborio rice ½ cup white wine 4 cups chicken broth ½ cup grated Parmigiano-Reggiano cheese ½ teaspoon chopped fresh parsley
Nutrition Info
- 607.7 caloriescarbohydrate: 81.9 gcholesterol: 37.8 mgfat: 22.8 gfiber: 2.6 gprotein: 12.6 gsaturatedFat: 8.7 gservingSize: -sodium: 1387.4 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Fresh Corn Risotto
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil, stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter, stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.