Instant Pot Brown Rice Risotto (5 Ways)
Instant Pot Brown Rice Risotto
I love risotto but it gets a bad wrap as high maintenance and unhealthy. But with a few simple swaps and an instant pot, you can enjoy risotto any night of the week with endless variations. I love it with salmon or roasted chicken.
serves 6
INGREDIENTS
1 Tablespoon extra virgin olive oil
1 medium yellow onion finely diced
2 cloves garlic minced
½ teaspoon dried thyme
1 ½ cups short-grain brown rice
3 1/2 cups vegetable broth
2 Tablespoons butter or ghee
½ cup freshly grated Parmesan cheese (or nutritional yeast if DF)
Variations/Mix-Ins
Any sautéed veggie (asparagus or mushrooms are great). Add with the butter and cheese
Frozen or fresh corn and/or peas
Pumpkin puree (add with broth after sautéing rice)
Cubed butternut squash (add with broth after sautéing rice)
INSTRUCTIONS
Using the sauté setting, heat the olive oil over "normal" heat for a minute.
Add the onion, and sauté for 2-3 minutes until it becomes translucent.
Add the garlic, thyme, and a good pinch of salt, and sauté for 3-5 minutes, stirring often, until the onions are golden brown.
Add the rice, and stir to combine with the onions, toasting the rice for about one minute.
Hit cancel on your Instant Pot to end the sauté setting. Add the vegetable broth, and stir well, scraping the bottom of the pot to ensure there aren't any bits stuck to the bottom.
Put the lid on the pot and ensure the vent is set to "sealing". Set to manual / high pressure for 24 minutes.
When the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, and then quick-release the remaining pressure.
Remove the lid, and add the butter and the Parmesan cheese. Stir for 1-2 minutes to create a creamy texture.
most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.