Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely chopped (approximately 1 cup / 150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons / 6g)
  • 1 cup Arborio rice (200g)
  • ½ cup dry white wine, such as Pinot Grigio (120 ml)
  • 4 cups low-sodium chicken broth (950ml)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese, plus extra for serving (50g)
  • 2 tablespoons unsalted butter (30g)
  • Optional: 1/2 cup frozen peas or other vegetables

Instructions:

  1. Turn the Instant Pot to the 'Sauté' setting. Add olive oil, onion, and garlic. Sauté until softened and fragrant, about 3-5 minutes.
  2. Add the Arborio rice to the Instant Pot and cook, stirring constantly, for 1-2 minutes until lightly toasted.
  3. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine is almost completely absorbed, about 1-2 minutes.
  4. Add the chicken broth, salt, and pepper. Stir to combine. Lock the lid and set the valve to the sealing position. Cook on 'Manual' or 'Pressure Cook' for 5 minutes at high pressure.
  5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  6. Open the Instant Pot (carefully!). Stir in the Parmesan cheese and butter until melted and creamy. Stir in the vegetables, if using, and cook until heated through.
  7. Serve immediately, garnished with extra Parmesan cheese.