Instant Pot Risotto with Sausage Bolognese

Prep and Cook

• 1
  Combine 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.
• 2
  Select 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.
• 3
  Mix 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.
• 4
  Stir 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.
• 5
  When 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.
• 6
  Stir in the Parmesan and season with salt and pepper to taste. Serve at once with extra Parmesan and fresh basil, if desired.