Instant Pot Risotto (Vegetarian Rustic Version)

Ingredients

• 4 cups vegetable broth (or vegetarian 'chicken-style' broth)
• 2 tbsp butter or olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 cups arborio rice
• 1/4 cup dry white wine (optional, or use extra broth)
• 3/4 cup vegetarian Parmesan-style cheese (freshly grated)
• to taste kosher salt
• to taste freshly ground black pepper

Instructions

1. 1

   In a medium saucepan, heat the broth over medium heat until warm.

2. 2

   Set the Instant Pot to Sauté mode. Melt butter or warm olive oil, then add onion and cook 5 minutes until softened.

3. 3

   Add garlic and thyme; cook 1 minute until fragrant. Stir in rice and cook 2 minutes until lightly toasted.

4. 4

   Deglaze with wine (if using) and stir until mostly absorbed. Turn off Sauté mode.

5. 5

   Add the warm broth. Secure lid and set to Manual, High Pressure for 5 minutes.

6. 6

   Once finished, quick release the pressure. Remove lid, stir in Parmesan, and season with salt and pepper.

7. 7

   Serve immediately topped with extra Parmesan and cracked black pepper.

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