IP Risotto

Modified from blog

2 tbsp butter

1 small onion, diced

3 gloves garlic, minced

1 tsp thyme (or 1 tbsp fresh)

2 cups Arborio rice

1/3 cup dry white wine (or additional chicken broth)

4 cups chicken broth, warmed (so they gave specific temperatures....I just stuck it in the microwave for 2 minutes and called it good...you can also use vegetable if you are going for true meatless)

1/2 tsp salt

1/2 cup Parmesan cheese

1 lemon, juiced

***Meat/Vegetables

Turn on instant pot to sauté and set it warm up. Add butter and melt. Add in onions and sauté for 2 minutes. Then add in garlic and thyme and sauté for 1 more minute. Add in rice and toss with butter mixture to coat. Toast rice for a few minutes.

Add white wine and let simmer for about 2 minutes, while scrapping up the bits from the bottom.

Turn off sauté and add in broth and salt. Place lid on cooker and set to high pressure (mine has a white rice option that I used) for 5 minutes.

When finished, let naturally release for at least 10 minutes then let rest of pressure out.

Stir in Parmesan and lemon juice. ***

***I also add in pre-cooked halibut at this point and you could also add in that or pre-cooked chicken. A quick cooking veggies, like broccoli or peas could also be added at this point.