Instant Pot Rosé Risotto
Quick and easy risotto flavored with rosé wine, shallot, and parmesan!
Servings: 4 servings
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 cup arborio rice
- 2 cups dry Rosé wine
- 3-4 Tbsp grated Parmesan cheese
- salt and pepper to taste
- thyme leaves or edible flowers for garnish
Instructions
- Add the olive oil to your Instant Pot and press the saute button,. Saute the shallot and garlic for a few minutes. Add the rice and stir for another minute.
- Add the wine and stir to combine. Close and lock the lid, and set the steam release handle to 'sealing'. Select 'Pressure Cook' (or 'manual') and cook on high for 6 minutes.
- When the risotto is cooked, use the quick release method to depressurize the pot. Once the pressure has released, open the lid and stir in the cheese. Season with salt and pepper to taste.
- Serve with a scattering of fresh thyme, and more grated cheese, if desired.
Nutrition
Calories: 361 kcal · Carbohydrates: 44 g · Protein: 5 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 3 mg · Sodium: 73 mg · Potassium: 154 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 33 IU · Vitamin C: 1 mg · Calcium: 49 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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