Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 small onion (minced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh thyme leaves
  • 2 cups arborio rice
  • 1/3 cup dry white wine
  • 4 cups chicken or vegetable broth (warmed to 100-115 degrees)
  • 1/2 teaspoon kosher salt
  • 1/2 cup Parmesan Cheese (plus more for serving)

Instruction

  • Turn pressure cooker to saute and allow to heat. 
  • Add the butter and melt. Add in the onions and saute for 2 minutes. Add in the garlic and thyme leaves and saute 1 minute longer. 
  • Add in the rice and toss the rice with the butter and onions to coat. Toast the rice for about 2 minutes.  
  • Add the dry white wine to the pressure cooker and let simmer for about 2 minutes, while scraping off any browned bits off the bottom of the inner pot.
  • Turn off the saute function and add in WARM chicken or vegetable broth and salt.
  • Place lid on the pressure cooker. Set to cook on high pressure for 5 minutes. 
  • Let the pressure release naturally for at least 10 minutes. 
  • Gently stir in the Parmesan cheese and the juice of the fresh lemon if using. Serve with additional Parmesan cheese.