Give risotto a healthy boost by adding broccoli! Creamy, cheesy, and easy to make (whether on the stove top or in a pressure cooker such as an Instant Pot), it’s an ideal side dish for everything from roast chicken to seafood.
Heat olive oil in a medium sauce pan over medium-low heat. Add onion and garlic, and cooker about 5 minutes, or until the onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.
Stir in 2 cups of broth, and cook until the liquid is nearly absorbed, stirring frequently. Continue adding the remaining stock, 1 cup at a time, stirring often and adding each addition when the liquid is nearly all absorbed. This should take about 25 minutes.
Pressure cooker method:
Heat olive oil in a pressure cooker insert with the multi cooker set on the sauté function. Add onion and garlic, and cooker about 5 minutes, or until the onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.
Stir in all the broth and cover with the valve set to "pressure" and cook on the “Risotto” setting for 6 minutes.
Depressurize the pressure cooker.
While the risotto is cooking:
Pulse the broccoli in a food processor until finely chopped. This can also be done with a knife. Transfer to a small pan with about 1 cup of water and season lightly with salt. Bring to a boil over medium-high heat and let it steam for about 2 minutes. Drain.
To finish the risotto:
Stir the broccoli into the risotto. Season to taste with salt and pepper. Stir in the parsley, thyme, butter, and cheese.
Make this Broccoli Risotto vegetarian by using vegetable broth in place of chicken broth.