Instant Pot Sweet Corn Risotto

I love risotto, but I never used to make it often, because it requires standing over the stove and stirring for at least a half hour…until now. With the Instant Pot (get yours here: https://amzn.to/2QmSPR1), you can make restaurant-worthy risotto in less time and with a whole lot less work!

And the end result is an irresistible creamy, velvety rice filled with sweet pops of corn. The fresh herbs give just the right freshness to the dish, while the parmesan cheese lends depth and body. It’s so good, you’ll want to say: Adoro il risotto!

Serve this dish with a quick meatloaf or rotisserie chicken from the store (or from your Instant Pot!) for an easy, wholesome meal that takes almost no hands-on time.

Pro Tip: Some people like a lot of sauce in their risotto and some like the liquids fully absorbed into the rice. Just cook and stir in step 8 until you reach your perfect level of saucy goodness.

Irresistible creamy, velvety rice filled with sweet pops of corn.

Ingredients:

• 2 cups fresh corn kernels, divided
  
• 4 tablespoons unsalted butter
  
• 1 shallot, finely chopped
  
• 1 cup arborio rice
  
• 4 cups chicken (or vegetable) broth, heated
  
• 1/2 teaspoon fresh thyme leaves
  
• 1/4 cup grated Parmesan
  
• Salt and pepper to taste
• Additional thyme for garnish (optional)

Instructions:

1. In a food processor, puree 1 cup of the corn until smooth. Set aside.
2. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
3. When butter has melted, add shallot to the pot and saute until soft, 2-3 minutes. Add rice and cook and stir for 3 minutes more.
4. Add broth and pureed corn to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 14 minutes.
7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
8. Select CANCEL to turn the pot off, then select the SAUTE function.
9. Add the remaining 1 cup of corn and thyme and cook and stir for 2-3 minutes until desired consistency is reached..
10. Stir in parmesan. Season with salt and pepper to taste. Serve warm garnished with additional thyme (optional).

*The MANUAL and PRESSURE COOK buttons are interchangeable.