Serves 4 to 6
You’ll Need
- 1 onion, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 stick celery, roughly chopped
- 1 small clove of garlic
- 1 tablespoon olive oil
- 1 lb. sweet or spicy Italian pork sausage, casings removed
- 2 cups Arborio rice
- 1/3 cup white wine
- 3 cups chicken broth
- 1 can (398 mL) Hunt’s Heirloom Diced Tomatoes
- 1/3 cup freshly grated Parmesan cheese, plus extra to serve
- Salt and pepper
- Optional: fresh basil, to serve
Prep and Cook
- 1Combine the onion, carrot, celery and garlic in the bowl of a food processor fitted with a steel blade and process until the veggies are finely minced. Set aside.
- 2Select the sauté option on the Instant Pot. Pour in the olive oil and warm. Add the vegetables and sausages to the pot and cook, breaking up the meat with a wooden spoon, until the sausage is browned, 3 to 5 minutes.
- 3Mix in the rice and cook, stirring frequently, until it becomes translucent around the edges but remains white in the core, about 3 to 4 minutes more. Add the wine and let it cook off.
- 4Stir in the stock and Hunt's Heirloom Tomatoes. Turn off the cooker, cover and lock the lid in place. Turn on the manual setting for 6 minutes.
- 5When the cooking time is up do a quick release of the pressure. Open the lid and stir. The mixture may look soupy, which is ok. Let it sit for 1 minute and then stir it again. The result should be a creamy risotto.
- 6Stir in the Parmesan and season with salt and pepper to taste. Serve at once with extra Parmesan and fresh basil, if desired.
Tagged under: dinner,Easy dinner recipes,instant pot,instant pot recipes,risotto with sausage bolognese
Category: dinner