Easy Instapot Risotto

This recipe is a variation on 365 of CrockPot Instapot Risotto. It is Gluten Free, can be made Dairy Free and can be made vegetarian. If you want to serve something fancy make it as a main dish, a MYO risotto bar or even just as a side to fish or chicken. Delicious! 

Ingredients:

• 4 tablespoons butter or vegan butter
• 1 small onion, peeled and finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice (find it at any grocery store next to white rice)
• 1 cup dry white wine (if you don’t have this use 3.5 cups chicken broth but this REALLY makes a difference) 
• 2.5 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Fresh lemon juice
• 1 cup grated Parmesan cheese or vegan mozzarella 
• Optional Toppings: air fried shrimp with italian seasoning, chicken, sauteed mushrooms, sundried tomato, sauteed spinach, fresh parsely or green onions (we do a MYO risotto bar with these topping options)

Instructions: 

1. Press the saute button on InstaPot. Add and melt 4 tbps of butter.
2. While butter is melting, finely chop 1 onion. Add to melted butter and saute until onions are translucent.
3. Add 2 cloves of garlic and 1.5 cups Arborio rice and cook for an additional minute.
4. Add 1 cup of white wine and stir for 2–3 minutes until it is absorbed by the rice.
5. Add remaining 2.5 cups broth, 1 tsp salt, and 1/2 teaspoon pepper. Lock lid.
6. Press the Manual button and set time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. After 10 min, quick release any additional pressure until float valve drops and then unlock lid.
7. Open lid and stir, add fresh lemon juice (~1tbsp or to taste). Add cheese in and mix. 
8. Ladle into bowls and garnish each with optional toppings!