Instant Pot Cheddar Risotto with Fresh Sage
Instant Pot Cheddar Risotto with Fresh Sage is one of my favorite comfort foods...and it's also one of the quickest!
Servings: 4 servings
Equipment
- Instant Pot
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 1 cup (heaped) arborio rice
- 1/2 cup dry white wine
- 2 cups chicken stock, plus more if needed (use veggie stock for vegetarian)
- 5-6 large fresh sage leaves, more for garnish
- 4 ounces good cheddar cheese, grated
- salt and fresh cracked black pepper
Instructions
- Plug in the Instant Pot and push sauté. Set to medium. Add the oil and butter and when they are hot, add the rice. Stir to coat the rice and sauté for a couple of minutes.
- Add the wine to the pot and stir until it mostly evaporates, just a minute or two. Press Cancel.
- Add the stock and sage leaves to the pot and give everything a stir. Scrape down the sides of the pot if there is any rice sticking to it. Lock on the cover and set the vent to Seal. Press Pressure Cook and set for 6 minutes.
- When the machine beeps wait 5 minutes, then release the pressure valve. When the pressure has come down, remove the lid.
- Remove the sage leaves and stir in the cheese. Stir until it has completely melted and everything is creamy. If you like you can add a bit more hot chicken stock at this point if you like your risotto with a looser consistency.
- Check the seasonings and ladle the risotto into bowls. Garnish with a fresh sage leaf or two and a grinding of black pepper.
Notes
Variations~
- Sauté a finely chopped shallot in the butter before adding the rice.
- Leave out the wine and use more stock if you don't want the alcohol.
- Use another flavorful hard cheese like Asiago, Gruyere or Manchego if you like.
- If sage isn't your thing, try fresh thyme.
No Instant Pot?
- Follow the recipe up to step 2 in a Dutch oven on the stove.
- You'll need to heat up double the amount of stock (maybe more) and stir it in, ladle by ladle, as you slowly cook the rice, stirring constantly, until it is tender. Taste the rice and if it isn't tender, keep adding more stock and cook longer. This might take 30 minutes or more.
- Proceed with steps 5 and 6.
Nutrition
Calories: 417 kcal · Carbohydrates: 45 g · Protein: 13 g · Fat: 17 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 375 mg · Potassium: 214 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 375 IU · Vitamin C: 1 mg · Calcium: 213 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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