Recipe
Instant Pot 3 Pepper Risotto Recipe
Published: April 2, 2024
Whipped up a vibrant, creamy risotto in my trusty Instant Pot. Packed with three types of bell peppers and a cheesy finish, it's a comforting dish that's a hit at my dinner table!
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Let's shake things up! I've got this irresistible Instant Pot Triple Pepper Risotto recipe, it's a game-changer. Imagine the creamy arborio rice hugging your taste buds, with a medley of colorful bell peppers bursting with flavor with each bite. It's home-cooked comfort cranked up a notch. Let's go, unchain that Instant Pot and get the magic happening!
Ingredients for Triple Pepper Risotto
- Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, creating a rich and satisfying dish.
- Onion: Adds depth of flavor and sweetness to the dish, enhancing the overall taste of the risotto.
- Bell peppers: Bring a pop of color and a sweet, slightly tangy flavor to the risotto, adding freshness and vibrancy.
- Vegetable broth: Infuses the risotto with savory, umami notes, providing a rich base for the dish to build upon.
- Parmesan cheese: Melts into the risotto, adding a creamy richness and a salty, nutty flavor that enhances the overall dish.
One interesting fact about this instant pot triple pepper risotto recipe is that you can add a splash of white wine before pressure cooking to enhance the flavor profile even more. It adds a subtle depth that takes this dish to the next level. Enjoy experimenting with this simple yet effective tip!
Read more: Instant Pot Pepper Steak Risotto Recipe
Essential Tools for Making Risotto in an Instant Pot
- Instant Pot: Speeds up cooking time by using high pressure to cook the risotto quickly and efficiently.
- Wooden Spoon: Gentle on the delicate rice grains and helps to stir the risotto without breaking them.
Common Questions About Instant Pot Risotto Recipes
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 1 cup Arborio rice
- 1 onion, diced
- 3 bell peppers (red, yellow, and green), diced
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and cook until translucent.
- Add diced bell peppers and cook for a few minutes until slightly softened.
- Stir in Arborio rice and cook for another minute.
- Pour in vegetable broth and season with salt and pepper. Close the Instant Pot lid and set to manual high pressure for 6 minutes.
- Once done, quick release the pressure and stir in grated Parmesan cheese.
- Serve hot and enjoy your Instant Pot 3 Pepper Risotto!
Read more: Instant Pot Salmon Risotto Recipe
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 55 g | Protein: 8 g | Total Fat: 7 g | Saturated Fat: 2.5 g | Trans Fat: 0 g | Monounsaturated Fat: 3.5 g | Polyunsaturated Fat: 1 g | Cholesterol: 10 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 5 g | Calcium: 150 mg | Potassium: 300 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 80 mg
Tips for Making Triple Pepper Risotto Ahead of Time
Make Ahead Instructions
- Prepare the risotto as instructed but do not add the parmesan cheese.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the risotto completely and transfer it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding a little broth to revive the creaminess.
