Instant Pot Carrot-Saffron Risotto

Name: Instant Pot Carrot-Saffron Risotto
Total time: 35 min
Ingredients: 4 tablespoons unsalted butter (1/2 stick); 1 small yellow onion, finely chopped; 2 large carrots, peeled and shredded (about 2 cups); Kosher salt and black pepper; 2 cups arborio rice (about 13 1/2 ounces); 1/2 cup dry white wine; 4 cups lower-sodium chicken broth; 1/4 teaspoon crushed saffron threads; 1 1/2 cups grated Parmesan (about 1 1/2 ounces), plus more for serving

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Total: 35 minutes

Servings: 5

Author : Samantha Seneviratne

butter carrot

Ingredients

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4 tablespoons unsalted butter (1/2 stick)1 small yellow onion, finely chopped2 large carrots, peeled and shredded (about 2 cups)Kosher salt and black pepper2 cups arborio rice (about 13 1/2 ounces)1/2 cup dry white wine4 cups lower-sodium chicken broth1/4 teaspoon crushed saffron threads1 1/2 cups grated Parmesan (about 1 1/2 ounces), plus more for serving

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Instructions

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Step 1

Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.

Step 2

Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.

Step 3

Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.

Step 4

When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.