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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.
- 2 tbsp EVOO
- 1 medium yellow onion diced
- 1-1/2 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
- 1 tablespoon butter optional
- 2 tablespoons parmesan cheese grated
- 2 tablespoons grated parmesan cheese
- 1 teaspoon black pepper freshly ground
- 2 springs thyme
- 1 pinch Saffron
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.
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