Ingredients and Weight:
- Arborio Rice: 500 grams (about 1 pound)
- Chicken Broth: 6 cups (1.5 liters)
- Butter: 50 grams (about 2 oz)
- Grated Parmesan Cheese: 100 grams (about 4 oz)
- Salt and Pepper: to taste
- Freshly chopped herbs (such as basil or oregano): 2 tablespoons
- Diced cooked chicken or vegetables (optional): 200 grams (about 7 oz)
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30-40 minutes
- Total Time: 45-55 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Set Instant Pot to “Sauté” mode and add butter. Once melted, add rice and stir for a minute until slightly toasted.
- Pour in chicken broth and season with salt and pepper. Stir well.
- Cover the Instant Pot and set the timer for 20 minutes on “Manual” pressure cook mode.
- Once the timer goes off, quickly release the pressure, stir the rice, and add the parmesan cheese and fresh herbs.
- If desired, add diced cooked chicken or vegetables and mix well. Taste and adjust seasoning if necessary.
- Serve immediately with a sprinkle of fresh herbs on top.
Nutritional Information: (Per serving, assuming 8 total servings)
Calories: ~300, Fat: ~12g, Carbohydrates: ~40g, Protein: ~8g
Dish Characteristics:
- Creamy and rich texture due to the use of rice cooked in chicken broth.
- Easy to customize with different herbs and additions such as cooked chicken or vegetables.
- Perfectly cooked rice with a tender and slightly creamy texture.
User Comments:
- “This risotto was so creamy and delicious! The Instant Pot made it so easy to prepare.”
- “Added some diced cooked chicken and mushrooms for a heartier meal – turned out great!”
- “Love how creamy and flavorful this risotto is. The herbs add a nice touch.”
Special Precautions and Tips:
- Be sure to use low-fat chicken broth for a lower-fat option if desired.
- Adjust the seasoning to taste – everyone has different preferences for saltiness and cheese quantity.
- The cooking time may vary depending on the type of rice used, so adjust accordingly.
