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5
from 1 vote
Instant Pot Creamy Basil Alfredo Risotto
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Calories
603
kcal
Author
Corrie
Ingredients
2 ½
cup
Arborio rice
soaked and drained
2
onion
chopped
4
tablespoon
olive oil
2
tablespoon
garlic
minced
1
cup
white wine
5
cup
vegetables stock
1
tablespoon
pepper
½
cup
walnuts
coarsely chopped
3
tablespoon
lemon juice
5 oz.
Bertolli Creamy Basil alfredo sauce
saffron mixture
Instructions
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 saffron mixture and vegetable broth in the instant pot.
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 rice seems to be cooking, add more vegetable broth.
Season with lemon juice and pepper.
Stir mushroom alfredo sauce in and cook till risotto thickens.
Garnish with walnuts and serve immediately.
Nutrition
Calories:
603
kcal