Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan
• Salt and pepper

Instructions

1. Set pot to sauté. Heat oil and 1 tbsp butter. Cook onion until translucent, about 3 minutes.
2. Add garlic and rice. Stir for 1 minute until rice is lightly toasted.
3. Pour in wine and stir until absorbed, about 1 minute.
4. Add broth and stir.
5. Pressure cook on high for 6 minutes.
6. Quick release.
7. Stir in remaining butter and Parmesan. Season with salt and pepper. Let rest 2 minutes before serving.