Instant Pot Risotto with Zucchini and Boursin
This instant pot risotto is an oozy rice dish rich with soft cheese, garlic and herbs and run through with golden-edged slivers of zucchini.
Servings: 6 servings
Equipment
- This is an affiliate link.Instant Pot
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 250g / 8 oz baby zucchini or small zucchini sliced
- 1/2 onion chopped
- 1 celery rib
- 3 cloves garlic
- 60ml / 1/4 cup dry white wine
- 250g / 1 1/4 cup risotto rice
- 625ml / 2 1/2 cup chicken or vegetable stock
- 1/2 tsp salt
- 250g / 8 oz Boursin cheese
- 2 tbsp chopped parsley
Instructions
- Press the Sauté button on your Instant pot and add the olive oil, then add the sliced zucchini with a pinch of salt and cook until golden on the outside and softened, then remove to a separate plate. Add the chopped onion and celery, cook for 5-7 minutes, then add the pressed or minced garlic and cook briefly for approximately 30 seconds.
- Deglaze the pot with the white wine and let it reduce until it just barely covers the vegetables, then add the rice, vegetables stock, salt and mix to combine, cover with the lid and seal. Set the cook on High Pressure for 6 minutes.
- Once done, manually release the pressure, otherwise the rice will get too mushy. Add the crumbled Boursin cheese and chopped parsley, then stir to combine until melted and creamy. Now add the cooked zucchini and give it another gentle stir, careful not to mash the zucchini. Serve immediately.
Nutrition
Calories: 402kcal | Carbohydrates: 41g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 610mg | Potassium: 287mg | Fiber: 2g | Sugar: 5g | Vitamin A: 633IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg