Instant Pot Saffron Flavored Cream Cheese Risotto
- 2 ½ cup Arborio rice
- 4 tbsp olive oil
- 2 tbsp saffron threads dissolved in warm water
- 2 onions chopped
- 2 tbsp garlic minced
- 5 cup vegetable broth
- 1 cup white wine
- 2 tbsp lemon juice
- 1 tbsp pepper
- 1/2 cup pecans coarsely chopped
- 6 oz. soft cream cheese
Put olive oil, garlic and onions in the instant pot and Sauté for 3 minutes.
Stir the rice and wine in and cook until wine vanishes.
Add the vegetable broth in the instant pot and stir well.
Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.
Release the pressure naturally and If it seems to be cooking still, add more broth.
Season with lemon juice and pepper and stir in softened cream cheese.
Garnish with chopped pecans and serve hot.
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