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Instant Pot Three Cheese Risotto with Walnuts
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
3
Calories
1476
kcal
Author
Corrie
Ingredients
2 ½
cup
Arborio rice
4
tablespoon
olive oil
2
tablespoon
garlic
minced
2
onions
chopped
3
tablespoon
lemon juice
1 ½
cup
parmesan cheese
1 ½
cup
walnuts
coarsely chopped
5
tablespoon
crumbled blue cheese
1
cup
white wine
1
tablespoon
pepper
5
cup
vegetables stock
4 oz.
soft cream cheese
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 all the cheese in leaving parmesan cheese for garnish.
Garnish with walnuts and serve immediately.
Nutrition
Calories:
1476
kcal
|
Carbohydrates:
160
g
|
Protein:
39
g
|
Fat:
71
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
30
g
|
Monounsaturated Fat:
23
g
|
Cholesterol:
35
mg
|
Sodium:
2384
mg
|
Potassium:
660
mg
|
Fiber:
10
g
|
Sugar:
10
g
|
Vitamin A:
1268
IU
|
Vitamin C:
14
mg
|
Calcium:
699
mg
|
Iron:
10
mg