Grammy's Kitchen · Risotto · Instant Pot Risotto
One of 89 risotto recipes we measured
19 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 259% | 453% |
| fat | 15% | 15% |
| protein add | 7% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 42% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons butter |
| 75 g | 1/2 onion (finely chopped) |
| 185 g | 1 cup arborio rice |
| 3 g | 1 teaspoon minced garlic |
| 0 g | 1/4 teaspoon dried thyme leaves |
| 2 g | 1/4 teaspoon salt |
| 0 g | 1/8 teaspoon black pepper |
| 480 g | 2 cups reduced sodium chicken broth |
| 12 g | 2 tablespoons shredded Parmesan cheese |
| cooked and crumbled bacon (and peas, for topping, optional) |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I rarely made risotto before finding this recipe and now I make it a couple times a month. This recipe is perfect as is, but if you like your risotto extra creamy, just add 1/4-1/2 cup of white wine before you add the chicken broth to cook off the alcohol.” — a cook, 5.0★
“This was absolutely delicious. First time making and will make again. Thank you!” — a cook, 5.0★