Ingredients
The following ingredients have 4 Servings
- 2 tbsp olive oil
- 1 onion (finely chopped )
- 2-3 garlic cloves (crushed)
- 2 cups Arborio rice
- 4 cups stock
- ½ cup Tomato Passata
- 2 cups cherry tomatoes (halved )
- 2 tbsp butter
- 1 cup grated Parmesan / Pecorino
- large handful fresh basil (roughly chopped)
- salt and pepper (to taste)
Instruction
- Set the Instant Pot to the saute function. Add a few tablespoons of olive oil then add the onion and garlic.
- Cook for a few minutes until fragrant. Add the rice, passata, cherry tomatoes and stock. Season with a generous pinch of salt and pepper.
- Close the Instant Pot and set to the Pressure Cook function.
- Set the timer to 6 minutes then allow to come to pressure and cook. Once finished, quick release the pressure.
- Stir in the butter, Parmesan and basil then season to taste. If the risotto is very thick, you can add a little stock to loosen. Serve with extra basil and cheese.