The one thing about risotto that I don’t like is the hands-on time it takes to make risotto. It’s not hard to make. You just have to hang out by the stove for 30-45 minutes ladling broth into the risotto. That’s what makes risotto so creamy!
I thought there was no way that Instant Pot Risotto was going to create the same creamy texture as traditional risotto. But it does!
I took me a few attempts to get the perfect rice to broth ratio down. But in the end, I created the most creamy, dreamy Instant Pot Risotto!
No more standing around the stove to get the perfect creamy risotto. Just spend 10 minutes sautéing ingredients in the Instant Pot, then pop the lid on. Pour yourself a glass of wine and relax while the Instant Pot does the work for you!
Roasted corn and cherry tomatoes give tons of flavor to this easy, gluten free and vegetarian summer tomato risotto recipe!
One of my new favorite things is my “Farmers Market Recipe of the Week”, while I’ve always been a big fan of the Farmers Market, I usually just pick up ingredients I need for already planned recipes.
Lately, I always try to pick up a couple of “random” items then turn them into a new recipe for the blog. This helps me think outside of the box and come up with something that’s fresh, local & seasonal!