How to Make Instant Pot® Fresh Corn Risotto - A Step-by-Step Guide

As the seasons change and summer brings an abundance of fresh corn, it's the perfect time to indulge in a creamy and savory Instant Pot® Fresh Corn Risotto. This dish is a celebration of the sweet, juicy kernels of corn that are at their peak during the warmer months. This recipe takes the classic Italian risotto and gives it a seasonal twist by incorporating fresh corn, creating a dish that is both comforting and refreshing.

Risotto, a traditional Italian rice dish, is known for its ...

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Ingredients

  • 3 tablespoons butter, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 2 ears fresh corn, kernels cut from cob
  • ½ cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 4 cups chicken broth
  • ½ cup grated Parmigiano-Reggiano cheese
  • ½ teaspoon chopped fresh parsley (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
  • Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
  • Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
  • Nutrition

    608 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 38mg
    • Sodium: 1387mg
    • Total Carbohydrate: 82g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 13g
    • Vitamin C: 5mg
    • Calcium: 125mg
    • Iron: 1mg
    • Potassium: 196mg