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Ghee Mashed Potatoes
Roasted Tomato and Feta Risotto
| By : |
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.
| 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
Ingredients
|
Instructions
- PREHEAT your oven to
400F . - 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. - 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.
- 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.
- COOK at high pressure for 7 minutes and use a quick release.
- 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. - SERVE topped with the tomatoes, chives, and a sprinkle of feta cheese.
- 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.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
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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.
this is just as easy to make in a traditional pressure cooker and it was excellent.
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.