Instant Pot Fresh Corn Risotto
This was one of those “what do we have in the house to use up” nights. We have had fresh corn sitting in the fridge for a few days and we needed to use it up before it started to turn. So after a quick google, we found this recipe. The Instant Pot always makes a delicious creamy risotto, and the addition of the fresh corn gives this recipe a neat, clean, sweet crisp that is very different [but in a good way] from other savory risottos.
Instant Pot Fresh Corn Risotto
Equipment
- Instant Pot
Ingredients
- 3 tablespoons butter divided
- 3 tablespoons extra virgin olive oil divided
- 2-4 ears fresh corn kernels cut from cob
- ½ cup onion, finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon chopped fresh parsley optional
Instructions
- Turn on 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.
- Pour remaining 2 tablespoons of olive oil in theto pot. Add onion and cook for 1 minute. Add garlic and rice and stir until 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 and set the timer for 6 minutes. Should take 5 to 10 minutes to come to pressure.
- Do a quick-release. 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.
Notes
Original recipe: https://www.allrecipes.com/recipe/275142/instant-pot-fresh-corn-risotto/
Tried this recipe?Let us know how it was!