Ingredients

  • 2
    cups
  • 3 12
    cups
    vegetable stock
  • 2
    cups
    cherry tomatoes, whole
  • 1
    cups
    sweet onion, diced
  • 1
    cups
    Parmesan, grated
  • 12
    cups
    tomato sauce, canned
  • 14
    cups
    white wine, dry or semi-dry (we used sauvignon blanc)
  • 3
    garlic cloves, crushed
  • 3
    tbsp
    olive oil
  • 2
    tbsp
    butter
  • 1
    tbsp
    white sugar
  • 1
    tbsp
    crushed red pepper
  • 12
    tsp
    oregano, dried
  • 14
    tsp
    thyme, dried
  • Sea salt to taste
  • Basil, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 420
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 6g
Cholesterol: 20mg 7%
Sodium: 1440mg 63%
Total Carbohydrate: 61g 22%
Dietary Fiber: 3g 11%
Sugars: 6g 12%
Protein: 11g 22%

Instructions

  1. Set Instant Pot to “Sauté.” Add olive oil and onion. Sauté for 5 minutes. Add garlic, sugar, oregano, thyme, crushed red pepper, sea salt, and white wine. Sauté for another 5 minutes. Add rice and sauté for 2 minutes. Add tomato sauce, whole cherry tomatoes, and vegetable stock.
  2. Pressure cook the risotto: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 7 minutes. Once completed, quick release the remaining pressure.
  3. Open lid and add butter and Parmesan. Set to “Sauté” and stir with a spatula constantly for 2 minutes. Make sure to scrape the bottom of the pot to prevent sticking.
  4. Garnish with basil and serve immediately. Enjoy!

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