Best Multicooker Risotto Recipe - How To Make Multicooker Risotto - Good Housekeeping

Take “family-style” to the next level with this large-format risotto boosted with lemon zest, thyme, and plenty of Parm. Using an Instant Pot means expedited cooking (and minimal stirring) — in other words, more time to dream up all the topping possibilities. Thyme-Roasted Mushrooms, Saucy Tomatoes, and Peppers and Roasted Broccolini are a great place to start.

Yields:

6 - 8

Total Time:

45 mins

Ingredients

For thyme-roasted mushrooms

• 1 1/2 lb.

  mixed mushrooms (we used oyster, shiitake, maitake, beech, and cremini), torn, quartered, or sliced into bite-size pieces

• 2

  cloves garlic, finely chopped

• 1

  red chile, thinly sliced

• 2 tbsp.

  olive oil

• Kosher salt and pepper

• 1

  sprig thyme, plus 1 tsp thyme leaves

• 2 tbsp.

  unsalted butter, at room temp

• 1 tsp.

  Dijon mustard

• 1 tsp.

  lemon zest

For risotto

• 2 tbsp.

  olive oil

• 1

  large onion, finely chopped

• 4

  cloves garlic, finely chopped

• 2 1/4 c.

  arborio rice

• Kosher salt

• 3/4 c.

  dry white wine

• 6

  sprigs thyme, plus thyme leaves for serving

• 2

  strips lemon zest plus grated zest for serving

• 3/4 c.

  freshly grated Parmesan, plus more for serving

For roasted tomatoes and peppers

• 1

  12-oz pkg. grape tomatoes

• 2

  peppers (1 red, 1 yellow), cut into 1-in. pieces

• 2

  large cloves garlic, roughly chopped

• 3 tbsp.

  olive oil

• 1 tsp.

  fennel seeds, crushed

• 1

  sprig rosemary

• Kosher salt and pepper

• 1 tsp.

  sherry vinegar

• 1/4 c.

  flat-leaf parsley, chopped

For roasted Broccolini

• 3

  bunches Broccolini, trimmed, tops cut into large florets, and stems thinly sliced

• 2

  large cloves garlic, roughly chopped

• 1/2 tsp.

   red pepper flakes

• 2 tbsp.

  olive oil

• Kosher salt and black pepper

• 1/2

  lemon

Directions

• 1. Step 1Roast mushrooms: Heat oven to 425°F. On large rimmed baking sheet, toss mushrooms, garlic, and chile with oil and 3/4 teaspoon salt; toss again with thyme sprigs. Roast, tossing once, until deep golden brown, 25 min.
  2. Step 2Meanwhile, in small bowl, combine butter, mustard, lemon zest, and thyme leaves; using fork, mash together. Once mushrooms are roasted, toss with butter.
  3. Step 3While mushrooms roast, make risotto: Press Sauté on Instant Pot or other multicooker, adjust to medium, and heat oil. Add onion and cook, stirring occasionally, until tender, 6 minutes. Stir in garlic and cook 2 minutes.
  4. Step 4Stir in rice and 1 1/2 teaspoon salt and cook, stirring occasionally, until rice is golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed, about 2 minutes.
  5. Step 5Stir in 5 1/4 cups water, thyme sprigs, and lemon zest strips, then press Cancel. Lock lid and cook on high pressure 5 minutes. Use quick-release method to release pressure, about 2 minutes, then open lid. Remove thyme sprigs and lemon zest strips then stir risotto until liquid is absorbed, 2 to 3 minutes.
  6. Step 6Stir in Parmesan and keep warm.
  7. Step 7While risotto cooks, roast tomatoes and peppers: On large rimmed baking sheet, toss tomatoes, peppers, and garlic with oil, fennel seeds, rosemary, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until peppers are tender and tomatoes are saucy, 15 minutes. Discard rosemary sprig. Carefully toss vegetables with vinegar and parsley.
  8. Step 8Meanwhile, roast Broccolini: On large rimmed baking sheet, toss Broccolini, garlic, and red pepper flakes with oil and 1/2 teaspoon each salt and black pepper. Roast, tossing once, until tender and florets begin to crisp, 8 to 10 minutes. Grate zest of 1/2 lemon on top and toss.
  9. Step 9When ready to serve, transfer risotto to platter; sprinkle with additional Parmesan, lemon zest, and thyme. Serve with desired toppings.

NUTRITIONAL INFORMATION (per serving): About 310 cal, 7.5 g fat (2 g sat), 9 mg chol, 594 mg sodium, 54 g carb, 3 g fiber, 1 g sugar (0 g added sugar), 8 g pro

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