
Instant Pot Broccoli Cheese Risotto
Ingredients
- 1 head of broccoli cut into florets 2 cups
- ½ cup of water
- 7 cloves of garlic chopped
- 1 T olive oil
- ½ cups dry white wine
- 2 cups Arborio rice
- 4 cups of vegetable or chicken broth + ¼ cup
- 1 cup extra sharp white cheddar shredded I used Cracker Barrel (plus 1-2 T finely shredded for topping)
- ½ cup parmesan cheese grated
- ¼ teas crushed red pepper
- ½ teas black pepper
- ½ teas salt
Instructions
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Start with the Broccoli by putting the broccoli florets and ½ cup of water in the Instant Pot.
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Place lid on and set vent to seal.
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Set Instant Pot to manual for 1 minute.
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When complete, quick release, remove / drain broccoli and set aside.
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Next, set Instant Pot to sauté, and sauté garlic with olive oil for 1-2 minutes.
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Add white wine, and sauté for 1 minute more.
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Add rice and stir to combine.
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Turn off Instant Pot.
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Add broth, stir to combine.
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Place lid on and set vent to seal.
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Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
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Meanwhile, chop your broccoli.
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When Instant Pot timer is complete, quick release.
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Remove lid and add broccoli, cheese, salt, crushed red pepper, and black pepper, ¼ cup of broth.
Recipe Notes
If you are in the mood for another Vegetarian Risotto Recipe, try my Instant Pot Zucchini Risotto recipe or my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema recipe.