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

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Course Dinner, Lunch, Side Dish

Cuisine American, Italian

Servings 0 servings

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/

Keyword Corn, Risotto

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