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30 Minute Instant Pot Cheesy Rosemary Risotto For A Comforting Weeknight Dinner
Enjoy a creamy, vegetarian risotto infused with rosemary and a rich, cheesy depth from Britannia The Laughing Cow Cheese Triangles. Prepared in an Instant Pot, this recipe delivers perfect, comforting risotto in just 30 minutes.
Updated Nov 24, 2024, 05:24 PM IST
30 Minute Instant Pot Cheesy Rosemary Risotto For A Comforting Weeknight Dinner
This vegetarian risotto takes the hassle out of a classic Italian dish by using your Instant Pot, delivering perfect results in just 30 minutes. The combination of Britannia The Laughing Cow Cheese Triangles and parmesan creates an exceptionally creamy texture that's both rich and satisfying.
The recipe starts with butter-softened onions and garlic, building a savoury base that's enhanced by fresh rosemary's distinctive flavour. While traditional risotto requires constant stirring, the Instant Pot does all the work here, cooking the arborio rice to the ideal consistency – tender but still with a slight bite. These delicious Britannia The Laughing Cow Cheese Triangles melt completely into the rice, working alongside the parmesan to create a smooth, luxurious finish that coats every grain.
This one-pot dish is ideal for busy evenings when you want something special but don't have time for complicated cooking. It works equally well as a main course or as a side dish, and the straightforward method means you can achieve restaurant-quality results without the usual fuss of risotto-making.
Cheese Rosemary Risotto - Serves 4
Prep Time: 10 minutes, Cooking Time: 20 minutes
Cheese Rosemary Risotto
This vegetarian risotto combines the flavours of rosemary, parmesan, and Britannia The Laughing Cow Cheese Triangles for a truly creamy finish.
Ingredients
| Quantity | Ingredients |
| 4 tbsp | Butter |
| 8 | Britannia The Laughing Cow Cheese Triangles |
| 1 cup | Onion, diced |
| 1 tbsp | Garlic, minced |
| 1 1/2 cups | Arborio rice |
| 4 cups | Vegetable broth |
| 2 tbsp | White vinegar |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 tsp | Garlic powder |
| 1 tsp | Rosemary, finely chopped |
Method
- Set the Instant Pot to the saute setting. When ready, add the butter and allow it to melt.
- Add the diced onions and sauté for about 4 minutes until they soften. Add the minced garlic and sauté for an additional 30 seconds.
- Add the arborio rice, stirring well to coat it with the butter and mix it with the onions and garlic.
- Pour in 1 cup of the vegetable broth, stirring continuously for 2–3 minutes until the liquid is absorbed by the rice. Scrape the bottom of the pot to prevent any sticking.
- Pour in the remaining vegetable broth, vinegar, salt, black pepper, garlic powder, and chopped rosemary. Stir to combine.
- Cover the Instant Pot and secure the lid, setting the valve to “sealing.” Select the manual or pressure cook setting and cook for 10 minutes. When the cooking time ends, let the Instant Pot sit for 10 minutes before releasing the remaining pressure by moving the valve to “venting.” Remove the lid carefully.
- Stir in the Britannia The Laughing Cow Cheese Triangles until the cheese melts and the risotto becomes creamy. Serve immediately, garnished with extra rosemary if desired.
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