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.