Instant Pot Risotto with Sausage Bolognese

Jan Scott March 13, 2018
Instant Pot Risotto - Unbranded

Serves 4 to 6

You’ll Need

  • 1 onion, peeled and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 stick celery, roughly chopped
  • 1 small clove of garlic
  • 1 tablespoon olive oil
  • 1 lb. sweet or spicy Italian pork sausage, casings removed
  • 2 cups Arborio rice
  • 1/3 cup white wine
  • 3 cups chicken broth
  • 1 can (398 mL) Hunt’s Heirloom Diced Tomatoes
  • 1/3 cup freshly grated Parmesan cheese, plus extra to serve
  • Salt and pepper
  • Optional: fresh basil, to serve

Prep and Cook

  • 1
    Combine the onion, carrot, celery and garlic in the bowl of a food processor fitted with a steel blade and process until the veggies are finely minced. Set aside.
  • 2
    Select the sauté option on the Instant Pot. Pour in the olive oil and warm. Add the vegetables and sausages to the pot and cook, breaking up the meat with a wooden spoon, until the sausage is browned, 3 to 5 minutes.
  • 3
    Mix in the rice and cook, stirring frequently, until it becomes translucent around the edges but remains white in the core, about 3 to 4 minutes more. Add the wine and let it cook off.
  • 4
    Stir in the stock and Hunt's Heirloom Tomatoes. Turn off the cooker, cover and lock the lid in place. Turn on the manual setting for 6 minutes.
  • 5
    When the cooking time is up do a quick release of the pressure. Open the lid and stir. The mixture may look soupy, which is ok. Let it sit for 1 minute and then stir it again. The result should be a creamy risotto.
  • 6
    Stir in the Parmesan and season with salt and pepper to taste. Serve at once with extra Parmesan and fresh basil, if desired.

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