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Base Risotto Recipe

base risotto

Base Risotto

Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Main Course
Cuisine Italian


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp oil
  • 1 onion chopped
  • 1 clove garlic crushed
  • 250 g arborio rice
  • 1 x 187ml bottle of white wine
  • 600 ml stock or water plus stock cube
  • Salt and pepper
  • 100 g frozen peas
  • Grated cheese and/or butter to add at the end


  • Set the pot to SAUTE , and add the oil to the inner pot.
  • Once warm, add the onion and stir occasionally until soft. Then add the rice and lightly fry until looking translucent.
  • Pour in the wine and stir for about a minute, using a wooden sppon to deglaze the bottom of the inner pot.
  • Press cancel then pour in the stock and add the seasoning.
  • Select PRESSURE COOK on high, and set the time for 6 minutes.
  • When the program has finished, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
  • Remove the lid, and stir in the frozen peas, cheese and butter and leave for a couple of minutes for the pes wot warm through and the cheese to melt.


-QPR at the end of cooking. Serve with cheese and or butter stirred through.
-Quantities can be scaled up or down to suit larger or smaller families. Cooking times stay the same.
Keyword Instant Pot, vegetarian