Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.

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  • Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.

  • Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

Cook's Note:

If you don't have a pressure cooker, this recipe can certainly be made on the stovetop by cooking over medium heat, adding hot broth 1 ladle at a time, and stirring between until the broth has been absorbed. You will need much more broth if making it on the stovetop, close to 6 to 7 cups, and it will take close to 45 minutes to reach "al dente".

Nutrition Facts

607.7 calories; 12.6 g protein; 81.9 g carbohydrates; 37.8 mg cholesterol; 1387.4 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/20/2020
I followed the recipe but added sweet pees to the mix with a little moor butter. i was a very good side dish. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/20/2020
I followed the recipe but added sweet pees to the mix with a little moor butter. i was a very good side dish. Read More
Rating: 5 stars
03/04/2020
The last time I tried to make risotto, it was an epic fail. This worked so great! Like the other review said, it was a bit liquid when I opened the lid, but I stirred occasionally for about 10 minutes and it soaked the rest in and it was perfect. That’s when I added the butter, corn and parmesan. I loved the sweet corn in it. I’ll try it with other veggies, too. Maybe mushrooms or peas. I used white grape juice instead of wine with a splash of white wine vinegar. It still felt like it had wine in it. It’ll make a great side dish for the family in the future. Read More
Rating: 5 stars
11/19/2019
This risotto is amazing!! And so super easy. Unlike traditional risottos that need constant babysitting this one allows you to walk away. It's delicious. Def making this one again & again! Think I may add fresh asparagus along w/the corn next time! Read More
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Rating: 4 stars
05/20/2020
I followed the recipe but added sweet pees to the mix with a little moor butter. i was a very good side dish. Read More
Rating: 5 stars
06/03/2020
That was the best risotto I ever made. I had to sub a different cheese since I had no PR. When I first opened the IP I didn't think it was cooked due to so much liquid on top. But stirring in rest of ingredients it thickened perfectly. Read More
Rating: 4 stars
11/11/2019
This recipe was very delicious and makes a lot for a side dish! I made the recipe exactly as written and the texture of the risotto is perfect. It is such a time saver to make using the Instant Pot. My ears of corn were on the small side and I probably should have used at least an extra ear or two (maybe 2-3 cups fresh corn kernels total) but the end result was still amazing! So good that my husband declared he would gladly take extra to work for lunch today. My only reason for rating 4 stars is that it seemed like I had a little too much liquid even after stirring everything together. I just let it sit a bit on keep warm and stirred every so often and the rice seemed to absorb the liquid. Next time I will reduce the amount of broth to use by 1/2 - 1 cup (3 - 3.5 cups broth total perhaps). Thanks for the recipe! I can't wait to make risotto again in the Instant Pot! Read More
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