Roasted Tomato and Feta Risotto
By :No Pressure Cookbook by Laurel Randolph
Print Recipe
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.
Votes: 2
Rating: 4.5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cherry Tomatoes, Garlic, Rice
Prep Time 20 minutes
Cook Time 36 minutes
Servings
4-6 servings
Ingredients
  • 6 cloves garlic unpeeled and whole plus 4 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 1/2 pounds grape or cherry tomatoes
  • 4 tablespoons butter
  • 1 large onion diced
  • 1/2 cup dry white wine
  • 2 cups short-grain white rice
  • 4 1/2 cups vegetable broth
  • Salt and pepper
  • 3 ounces crumbled feta cheese
  • 2 tablespoons grated parmesan cheese
  • 1/4 cup chopped fresh chives
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cherry Tomatoes, Garlic, Rice
Prep Time 20 minutes
Cook Time 36 minutes
Servings
4-6 servings
Ingredients
  • 6 cloves garlic unpeeled and whole plus 4 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 1/2 pounds grape or cherry tomatoes
  • 4 tablespoons butter
  • 1 large onion diced
  • 1/2 cup dry white wine
  • 2 cups short-grain white rice
  • 4 1/2 cups vegetable broth
  • Salt and pepper
  • 3 ounces crumbled feta cheese
  • 2 tablespoons grated parmesan cheese
  • 1/4 cup chopped fresh chives
Votes: 2
Rating: 4.5
Rate this recipe!
Instructions
  1. PREHEAT your oven to 400F.
  2. COAT the whole garlic cloves in 1/4 teaspoon oil and place on a small piece of foil. Crumple the foil into a ball around the garlic, place in a small pan, and put in the oven. Bake for 5 minutes.
  3. MEANWHILE, toss the tomatoes with the remaining oil on a baking sheet with sides. Once the garlic has been roasting for 5 minutes, add the tomatoes and cook both for 15 to 20 minutes, or until the tomatoes are all burst but not burnt. Let the garlic cool a bit before scraping out all of the roasted insides and mashing it into a paste.
  4. MEANWHILE, turn on the Sauté function. Once hot, add the butter followed by the onion. Sauté for 3 to 4 minutes, until the onion is translucent. Add the minced garlic and cook for 1 minute. Add the wine and cook for 3 to 5 minutes, or until the alcohol smell has cooked off and the wine has reduced by half. Turn off the Sauté function. Add the rice and broth. Season with salt and pepper and stir. Secure the lid.
  5. COOK at high pressure for 7 minutes and use a quick release.
  6. ADD the mashed roasted garlic and stir well for a creamy texture. Add 2 ounces of the feta and the parmesan and stir. Taste for seasoning.
  7. SERVE topped with the tomatoes, chives, and a sprinkle of feta cheese.
  8. P.S. This recipe works well with short-grain brown rice, too. Follow the recipe as written except cook at high pressure for 25 minutes.
3 replies
  1. mushu_chow
    mushu_chow says:

    Cooking time needed to be adjusted. Just placed the setting on rice after the manual time as mine still had a lot of liquids. Great recipe. Very flavourful.

  2. Melcurran
    Melcurran says:

    Delicious! This was my first time having feta in risotto. I did not roast the garlic. InsteadI sautéed the garlic with the onion. I will make this again.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *