Tomato and Basil Risotto

With white wine, butter, and Parmigiano Reggiano. I designed this recipe to be made an an electric pressure cooker. It's just as creamy as the original without all the constant stirring.


1 onion, diced

2 tablespoons butter

2 tablespoons olive oil

2 cups arborio rice

1/2 cup white wine

2 cups chicken stock

4 cloves garlic, finely minced

1/2 teaspoon sea salt

1/4 cup freshly grated Parmigiano Reggiano (or other Parmesan)

1/2 cup heavy cream

2 cups whole milk

2 tablespoons butter

salt and pepper to taste

1/2 cup cherry tomatoes, sliced in halves

1/4 cup fresh basil, cut into thin strips


  1. Cook the onion with the butter and olive oil on the 'saute' setting (low) until the onion is translucent, about 5 minutes. Note: I use the Instant Pot 6-quart duo.

  2. Add the rice and cook until slightly toasted, about 4 minutes. Stir in the white wine, chicken stock, garlic and sea salt.

  3. Cover the pressure cooker and cook on the rice setting (low) for 12 minutes then let naturally release pressure 10 minutes.

  4. Vent the pressure cooker and stir the mixture. Immediately add the Parmigiano Reggiano, heavy cream, milk and butter and mix well. Season to taste with salt and pepper.

  5. Add the tomatoes and basil immediately before serving. You can also serve this with roasted chicken or pork tenderloin.

Makes 6-8 servings.

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