Base Risotto In A Bowl

Base Risotto

Main Course

Base Risotto

Base Risotto

Prep Time:
2 minutes

Cook Time:
10 minutes

Total Time:
12 minutes


  • 1 tbsp oil
  • 1 onion
  • 1 clove garlic
  • 250 g arborio rice
  • 1 x 187ml bottle of white wine
  • 600 ml stock or water plus stock cube
  • Salt and pepper
  • 100 g frozen peas
  • Grated cheese and/or butter to add at the end


  1. Set the pot to SAUTE , and add the oil to the inner pot.
  2. Once warm, add the onion and stir occasionally until soft. Then add the rice and lightly fry until looking translucent.
  3. Pour in the wine and stir for about a minute, using a wooden sppon to deglaze the bottom of the inner pot.
  4. Press cancel then pour in the stock and add the seasoning.
  5. Select PRESSURE COOK on high, and set the time for 6 minutes.
  6. When the program has finished, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
  7. Remove the lid, and stir in the frozen peas, cheese and butter and leave for a couple of minutes for the pes wot warm through and the cheese to melt.


-QPR at the end of cooking. Serve with cheese and or butter stirred through.
-Quantities can be scaled up or down to suit larger or smaller families. Cooking times stay the same.

Main Course

Instant Pot, Vegetarian