Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. In this easy recipe, you don't have to stand over the stove constantly stirring. Just add everything into the multicooker and cook on high pressure for 10 minutes and this delicious dinner side dish is ready.

Source: EatingWell.com, October 2018


Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.

  • Turn off sauté mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.

Nutrition Facts

about 3/4 cup
235 calories; protein 6.6g; carbohydrates 34.7g; dietary fiber 1.7g; sugars 1.8g; fat 6.7g; saturated fat 1.6g; cholesterol 3.8mg; vitamin a iu 5170IU; vitamin c 11.2mg; folate 17.6mcg; calcium 75.8mg; iron 1.1mg; magnesium 24.3mg; potassium 340.5mg; sodium 313.8mg; thiamin 0.1mg.

2 starch, 1 fat, 1/2 vegetable