Instant Pot Rosé Risotto Recipe

Rosé wine, shallot, and parmesan cheese are the three ingredients that give this risotto its flavor.  

– 2 Tbsp extra virgin olive oil – 1 large shallot, minced – 1 clove garlic, minced – 1 cup arborio rice – 2 cups dry Rosé wine – 3-4 Tbsp grated Parmesan cheese – salt and pepper to taste – thyme leaves or edible flowers for garnish



Press saute in your Instant Pot with olive oil. Sauté shallot and garlic briefly. Stir in the rice for another minute.

Step 1

Step 2

Add wine and mix. Lock the lid and set the steam release handle to ‘sealing’. Select ‘Pressure Cook’ or ‘manual’ and cook on high for 6 minutes.

Step 3

Use fast release to depressurize the pot after cooking the risotto. Open the top and whisk in the cheese once pressure releases. 

Step 4

Add pepper and salt to taste. Add some fresh herbs and extra grated cheese on top if you like.  

Also See

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