Recipes
Smoked Salmon Risotto
4 Servings
25 Minutes
INSTRUCTIONS
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 8 Minutes. Add the olive oil and onion and Sauté for 5 Minutes. Add the rice and sauté, stirring for 1 more minute. Then add the white wine and sauté for the last 2 minutes, until the alcohol evaporates.
- Press Cancel. Add the vegetable broth along with the salt and stir.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- When done, press Cancel and let the pressure release naturally for 10 minutes. Then turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid.
- Add the shredded smoked salmon, grated or shredded pecorino cheese, chopped chives, and lemon zest. Mix until everything is combined and the cheese melts. Check the seasoning if necessary.
- Optionally, serve garnished with caviar.
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About the chef
Augusta Quiñones
Augusta Quiñones is passionate about creating simple, nutritious, and delicious recipes that focus on using 10 ingredients or fewer and are ready in under 30 minutes. Driven by her own health journey, she transformed her diet to avoid processed foods and embrace fresh, whole ingredients, discovering a world of new flavors and textures. Quiñones believes in the profound impact food has on both our health and the environment, and she loves sharing her recipes, which are secretly healthy yet always satisfying. Her cooking philosophy centers around making wholesome eating accessible, enjoyable, and flavorful.
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