Instant Pot Brown Rice Risotto

Ingredients:

1 Tablespoon extra virgin olive oil
1 medium yellow onion finely diced
2 cloves garlic minced
½ teaspoon dried thyme
½ cup dry white wine
1 ½ cups short-grain brown rice
3 cups vegetable broth
2 Tablespoons butter
½ cup freshly grated Parmesan cheese
½ cup frozen peas optional

Directions:

Using the sauté setting, heat the olive oil over “normal” heat for a minute.

Add the onion, and sauté for 2-3 minutes until it becomes translucent.

Add the garlic, thyme, and a good pinch of salt, and sauté for 3-5 minutes, stirring often, until the onions are golden brown.

Add the rice, and stir to combine with the onions, toasting the rice for about one minute.

Add the wine, and stir constantly until it is mostly evaporated.

Hit cancel on your Instant Pot to end the sauté setting. Add the vegetable broth, and stir well, scraping the bottom of the pot to ensure there aren’t any bits stuck to the bottom.

Put the lid on the pot and ensure the vent is set to “sealing”. Set to manual / high pressure for 24 minutes.
When the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, and then quick-release the remaining pressure.

Remove the lid, and add the butter and the Parmesan cheese. Stir for 1-2 minutes to create a creamy texture.

Stir in the frozen peas if you like.

Serve topped with more Parmesan.