Sweet Corn Risotto
Rice & Pastas
4 – 6
4 – 6
fresh corn kernels
fresh thyme leaves
salt and pepper to taste
Additional thyme for garnish
In a food processor, puree
of the corn until smooth. Set aside.
Add butter to the Instant Pot. Using the display panel select the
When butter has melted, add shallot to the pot and Sauté until soft, 2-3 minutes. Add rice and cook and stir for 3 minutes more.
Add broth and pureed corn to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Turn the pot off by selecting
, then secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- keys and program the Instant Pot for 14 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
to turn the pot off, then select the
Add the remaining
of corn and thyme and cook and stir for 2-3 minutes until desired consistency is reached..
Stir in parmesan. Season with salt and pepper to taste. Serve warm garnished with additional thyme (optional).