Instant Pot Tomato Risotto
Ingredients
- 3 Tbsp butter
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup white wine
- 1 (32-oz) carton low-sodium vegetable broth
- 1 tsp salt
- ½ tsp pepper
- 3 tomatoes, seeded and chopped
- 1 cup shredded Parmesan cheese
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
Instructions
- Melt butter in a 6-quart Instant Pot on Sauté setting. Cook onion, celery, and garlic in pot 3 minutes. Add rice, and cook, stirring constantly, 1 minute. Add wine, and cook, stirring constantly, until liquid is evaporated.
- Add broth, salt, and pepper. Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 6 minutes.
- When timer sounds, turn pot off, and release steam using Quick Release method.
- Stir in tomatoes, cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
