Instant Pot Risotto with Zucchini and Fresh Sweet Corn
Instant Pot Risotto is the easiest way to make this dreamy, delicious dish. No stirring for minutes on end, very little prep, and mere minutes in the making!
Servings: 6 servings
Calories: 189kcal
Ingredients
- 4 tablespoons butter
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 shallot chopped
- 1 cup corn kernels frozen or cut from 1 ear
- small zucchini diced small
- small yellow squash diced small
- 2 cups vegetable stock
- 1 cup arborio rice
- 1 tablespoon fresh chopped parsley
- 1/2 cup shredded Parmesan cheese fontina, Gruyère, provolone, Gouda is good too
- salt & pepper to taste
Instructions
- Set the Instant Pot to the saute function and melt 2 tablespoons of butter in the cooking insert. Then add the garlic and shallot; cook for 1 minute, or until translucent. Then add the zucchini, summer squash. Season with salt and pepper and cook for about 2 minutes, or until the vegetables begin to soften. Cancel the saute setting.
- Stir in the vegetable stock, corn, and rice. Lock the lid in place, select manual high pressure, and cook for 5 minutes. Be sure the valve is set to “sealing.” Once cooking has finished, quickly release the pressure according to the manufactures directions.
- Remove the lid and stir in additional 2 tablespoons of butter, fresh parsley, and Parmesan cheese. Once the cheese has melted, serve immediately.
Nutrition
Serving: 1g | Calories: 189kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 448mg | Fiber: 2g | Sugar: 4g