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Saffron Risotto, garnished with parmesan cheese and saffron served in 2 white bowls. A plate of grated parmesan cheese on the side, with few srings of thyme and a spoon.
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4.50 from 18 votes

The Best Instant Pot Saffron Risotto

Saffron Risotto, rich and creamy Italian comfort food with pillowy grains of rice is cooked in aromatic saffron, wine and parmesan cheese.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Entree, Side Dish
Cuisine: Italian
Servings: 4
Calories: 251kcal
Author: Archana Mundhe

Ingredients

  • 2 tablespoon EVOO
  • 1 medium yellow onion diced
  • 1½ cup arborio rice
  • 1 teaspoon kosher salt
  • 1 large pinch saffron
  • ¼ cup dry white wine used pinot grigio
  • 3 cups low sodium broth used better than bouillon vegetable base

Finishing Ingredients:

  • 1 tablespoon butter optional
  • 2 tablespoons parmesan cheese grated

To serve:

  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon black pepper freshly ground
  • 2 springs thyme
  • 1 pinch Saffron

Instructions

  • Turn the Instant Pot to Saute mode and heat olive oil. Add onions. Saute for 2 mins stirring frequently.
  • Add rice and salt and toast for 2 mins. Make sure to toast the rice well to unloak the nutty flavors. 
  • Add saffron & wine and continue to saute for another 1 minute or until the wine has been absorbed. Stirring frequently so the rice does not stick to the pot.
  • Stir in broth, Manual / Pressure Cook (High) for 6 minutes. Allow 10 minuts Natural Pressure release. Open the Instant Pot and Stir in butter and cheese.
  • While serving add more parmesan cheese, black pepper and garnish with thyme + crushed saffron in the center.

Video

Nutrition

Calories: 251kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 740mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2.8mg | Calcium: 71mg | Iron: 1.6mg
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