Caprese Risotto: How to Make it in your Multi-pot for a Quick Weeknight meal

I love risotto but it can be labor intensive, but luckily caprese risotto is a delicious version that comes together quick in a pressure cooker for an elevated weeknight dinner. I am not one to buy a lot of kitchen appliances. I hate clutter and I generally find single use appliances a waste of space and money. But, once my work schedule started filling up and occupying my evenings, something had to change. And that’s when I found my multi-pot and developed this simple, delicious, and nutritious caprese risotto recipe.

Most multi-pots do so much more than just pressure cook, hence the name. Usually, they can slow cook, saute, pressure cook, and so much more, so it is a handy gadget to have around. It also something you can kind of set and forget, which is great for hectic weeknights. And this recipe is no exception! My caprese risotto requires little prep, comes together quickly, and satisfies with major flavors that will keep you coming back for more.

So next time you are in a need fo a deliciously cheesy and comforting bowl of carbs, but you are short on time and energy, try my caprese risotto!

Serves 2 as a main, 4 as a side dish. This would be great with a simple chicken dish like my balsamic chicken.

Tools needed:

Obviously, a multi-pot. Instant pot seems to be the most popular brand, but there are a lot of versions out there. Mine is a Nutricook version and it is seriously a game changer.

Wine Pairing for Caprese Risotto:

My caprese risotto pairs perfectly with a crisp, Italian Pinot Grigio.

Ingredients:

1 shallot or 1/2 onion minced

2 cloves of garlic, minced

1 cup of arborio rice

3/4 cup of diced tomatoes, canned or fresh will work

2 cups of baby spinach

6 ounces of mozzarella

1/4 cup of grated parmesan

1/4 cup of freach basil leaves

3 cups of chicken or vegetable stock

1/4 cup of white wine

1 tablespoon of butter

Salt and pepper to taste

Caprese Risotto Instructions:

1. Turn your cooker on to saute function. Add the butter and once it is melted, add the onion or shallots. Saute for 2 minutes before adding the garlic for another minute or so.
2. Next, add the arborio rice and saute for another 2 minutes. Add the spinach, tomatoes, and white wine. Season with salt and pepper and allow the wine to cook out for about 1 minute.
3. Add the stock and give it a stir before closing the lid and pressure cooking for 5 minutes on high with natural pressure release.
4. Once the pressure has released, add the cheese, adjust salt and pepper to taste, and top with basil. Serve immediately.

If you like this variation on caprese, try my nectarine burrata salad. Or if risotto is more your thing, check out my mushroom risotto. Or just try the classic caprese for an easy and delicious salad!