Scallop Risotto
There’s something fancy about a creamy risotto topped with buttery seared scallops, but let’s be real - who has time to stand at the stove stirring forever? That’s where the Instant Pot comes in.
Ingredients :
- 2 tablespoon olive oil
- ½ onion chopped
- 1 clove garlic minced
- 1 cup arborio rice
- ¼ cup white wine
- 1 ½ cup vegetable broth
- salt and black pepper to taste
- 2 tablespoon melted butter
- 6 seared scallops
Directions :
- Press "saute" and add olive oil.
- Add onion and garlic and saute for 2 minutes.
- Add rice and stir well.
- Pour white wine and saute for a few minutes (until it has been completely absorbed).
- Add broth, salt and pepper and close the lid.
- Cook on high pressure for 6 minutes.
- When cooking time is complete, do a quick pressure release.
- Add butter and stir well until melted.
- Add seared scallops on top and serve
