Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 tablespoons Gourmet Garden™ Garlic & Herb Paste
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 cups Arborio rice
- 1 teaspoon kosher salt, or to taste
- 5 cups chicken stock
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon unsalted butter
NUTRITION INFORMATION
(per Serving)
Preparation
- 1 Heat Instant Pot on Sauté function. Add oil and onions. Sauté about 3 minutes or until the onions are softened. Stir in Garlic & Herb Paste; sauté 30 seconds longer until fragrant. Stir in wine. Cook 3 minutes or until liquid has reduced by half. Turn off Instant Pot. Stir in rice and salt until well blended. Stir in broth. Close lid. Set Valve to Seal.
-
2
Select PRESSURE COOK (MANUAL); set to cook 6 minutes on HIGH PRESSURE. When done, allow pressure to release naturally 5 minutes. Quick release remaining pressure. Open lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.) Add cheese and butter, stirring until well blended and creamy. Sprinkle with additional shredded Parmesan to serve.
To make risotto on stovetop: Heat olive oil in medium saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent. Stir in Garlic & Herb Paste; sauté 30 seconds longer until fragrant. Stir in wine. Cook 3 minutes or until liquid has reduced by half. Stir in rice and salt. Stirring constantly, add stock mixture, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 to 35 minutes for all of the stock mixture to be absorbed, the rice to be tender and the risotto to become thick and creamy.) Remove from heat. Add cheese and butter, stirring until well blended and creamy. Sprinkle with additional shredded Parmesan to serve.
