Instant Pot Corn Risotto
Creamy sweet corn instant pot risotto. This easy and quick hands-off method yield the most delicious and flavorful risotto!
Servings: 6 servings
Equipment
Ingredients
- 1 cup arborio rice
- 4 ears corn*
- 3 tbsp unsalted butter** sub for ghee or vegan butter
- 1/2 cup coconut milk
- 1 shallot, chopped
- 2 cloves garlic, minced
- fresh thyme
- 3/4 cup grated parmesan cheese*** (omit for Vegan)
Instructions
- Remove corn kernels from corncob. Reseve the kernals from 1 corn and add remaining corn to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
- Turn instant pot on sauté mode and melt 2 tbsp butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt
- Add rice and sauté until rice edge looks translucent (2-3 minutes)
- Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well
- Stir in 3 cups of hot water. Cancel sauté mode and cook on HP for 5 minutes. When done release all pressure QPR
- Open the instant pot and add in remaining 1 tbsp butter and parmesan cheese. Stir unti creamy and serve
Notes
*substitute fresh corn for 1 cup of canned or frozen corn
**substitute butter for ghee or vegan butter for vegan/ dairy-free
***omit the parmesan cheese for vegan/ dairy-free