Instant Pot Roasted Tomato and Feta Risotto

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recipe by Laurel Randolph http://laurelrandolph.com/

  • Time icon
    Total Time
    56mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    448

If you’re not using your Instant Pot to make risotto, then stop right there. You’re having risotto for dinner. The cooker takes ordinary rice and turns it into a creamy, decadent dish and you barely have to stir. For a slightly different take on the traditional dish, I combine sweet roasted garlic and bursting tomatoes with salty feta and fresh chives. This recipe works well with short-grain brown rice, too. Follow the recipe as written except cook at high pressure for 25 minutes.

Inspired by: https://recipes.instantpot.com/recipe/roasted-tomato-and-feta-risotto/

recipe updated Feb 4, 2020

Ingredients

  • Onion icon
    Onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Feta cheese icon
    Feta cheese
    56.75 g (about 3 ¾ tbsp)
  • Parmesan cheese icon
    Parmesan cheese
    2 tbsp (about 18.9 g)
  • Garlic clove icon
    Garlic clove
    6 (about 36 g)
  • Fresh chives icon
    Fresh chives
    ¼ cup (about 12 g)
  • Olive oil icon
    Olive oil
    ¼ tsp (about 1.14 g)
  • Cherry tomatoes icon
    Cherry tomatoes
    681 g (about 45 ⅓)
  • Butter icon
    Butter
    ¼ cup (about 57.6 g)
  • Dry white wine icon
    Dry white wine
    ½ cup (about 120 g)
  • Vegetable broth icon
    Vegetable broth
    4 ½ cups (about 994.46 g)
  • Short-grain white rice icon
    Short-grain white rice
    2 cups (about 399.98 g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Instant Pot
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Inner pot
  • kCook icon Work surface

Step preview

  1. Pre-heat oven - 205°C
  2. Place a piece of foil on a work surface
  3. Add garlic clove to the work surface
  4. Drizzle with olive oil
  5. Crumple the foil into a ball around the garlic and place on a small pan
  6. Bake - 5 min, 205°C
  7. Add olive oil and cherry tomatoes to a clean baking sheet
  8. Toss until well combined
  9. Cook - 16 min, 205°C
  10. Let the garlic cool a bit before scraping out all of the roasted insides and mashing it into a paste
  11. Pre-heat - Sauté, Normal
  12. Add butter and onion to the inner pot
  13. Cook until translucent - approx 4 min
  14. Add garlic clove to the inner pot
  15. Cook - approx 1 min
  16. Add dry white wine to the inner pot
  17. Cook until reduced by half - approx 5 min
  18. Add vegetable broth and short-grain white rice to the inner pot
  19. Season with salt & pepper to taste
  20. Stir briefly
  21. Close and lock the lid and turn the steam release handle to Sealing
  22. Pressure cook - Manual, High, 7 min
  23. Release pressure -
  24. Add the mashed roasted garlic and stir well
  25. Stir feta cheese and parmesan cheese into the inner pot
  26. Season to taste
  27. Serve
  28. Garnish with fresh chives and feta cheese
  29. Top with roasted tomatoes
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