Instant Pot Cheddar Cheese Risotto Recipe. Is it authentic Italian? No, but it’s nice, creamy and rich. Also, since it’s pressure cooked, there’s no need to stir.
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I saw cheddar cheese risotto on the menu at a local restaurant and thought, “That doesn’t sound very Italian.” (I think you’re shocked to learn that I’m a bit of a foodie.)
It may not be very Italian, but I couldn’t shake the idea. Sharp cheddar cheese and creamy risotto rice? I had to try it. As it turns out, the local restaurant had a great idea for fusion cuisine. Cheese and rice go very well together, even if it’s a cultural cross-pollination. I added peas because I like a burst of green vegetables to balance out the rich, creamy rice, but that’s completely optional.
(Sorry about the nameless restaurant. Great idea, but I can’t remember the name. I searched my Google history to no avail.)
Ingredient notes and variations
Risotto Rice: Risotto requires starchy, short-grain rice. Arborio rice is the traditional rice that is most easily found at your local grocery store. The Carnaroli rice and Vialone Nano rice were also excellent, perhaps a little better than the Arborio. They’re not as good as going looking for, but if you can find them easily, use them instead of Arborio. Other types of short-grain rice are fine and can be used in a pinch, but arborio is much better for risotto. Do not use medium-grain or long-grain rice. Risotto doesn’t have enough starch.
Cheddar cheese: Risotto calls for extra sharp cheddar cheese. White cheddar is fine, but I like the look that orange cheddar gives to the risotto. If you have some pre-shredded, very sharp cheese, that’s fine. My local store doesn’t carry cheddar cheese, but it wasn’t difficult to cut a block of cheddar cheese into small cubes. (And yes, I know this is not an authentic Italian risotto. Cheddar cheese is not Italian. If you want an authentic recipe, try one of my other risotto recipes, such as my Instant Pot Risotto Milanese.)
Smokehouse variation: Use smoked cheddar and use bacon bits instead of peas.
Frozen peas (optional): If you can find them, smaller “petite frozen peas” are perfect for this recipe. Use smaller peas to match the size of the rice. In other words, regular sized peas are fine.
I use frozen peas in almost all of my pea recipes. Peas turn from fresh to starchy very quickly, so fresh peas are only available for a short period in the summer. Frozen peas that are harvested at peak ripeness and frozen immediately are almost always better than fresh peas.
If you don’t like peas or just want plain risotto, leave it out. Optional.
Edamame is high in protein: Edamame is high in protein and is a great alternative to peas. (Edamame is the Japanese name for soybeans.) Buy frozen, peeled edamame and use them in place of peas.
Chicken soup: Of course, homemade chicken soup is the best. (And if you have an Instant Pot, you’ll have to make your own soup. If you want, you can cheat and make your own Instant Pot rotisserie chicken soup.) If you use store-bought soup, don’t add 1/2 teaspoon of fine sea salt to the soup. Store-bought soups are much saltier than homemade soups.
How to make Instant Pot Cheddar Risotto in photos
Fry the onions and stir-fry the rice
Melt 2 tablespoons of butter in sauté mode, fry the chopped onions until soft, then add the rice and fry until the edges of the rice become translucent.
stir the soup
Stir the soup into the pot and scrape the bottom with a flat wooden spoon to make sure nothing sticks.
Pressure cook on high pressure for 5 minutes with quick release
Pressure cook for 5 minutes on high pressure with quick release.
Add cheddar cheese, peas, and butter and mix.
Add the diced cheddar, frozen peas, and butter and stir until the cheese is melted and the peas are cooked through. enjoy!
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Instant Pot Cheddar Cheese Risotto Recipe
author: Mike Vrobel
Total time: 25 minutes
yield: 6 cups of risotto 1×
explanation
Instant Pot Cheddar Cheese Risotto Recipe. Is it authentic Italian? No, but it’s nice, creamy and rich. Also, since it’s pressure cooked, there’s no need to stir.
2 tablespoons butter
1 small onion, chopped
1/2 teaspoon fine sea salt
2 cups Arborio rice (or carnaroli, or vial)one nano)
4 cups Homemade chicken soup (or commercially available low-sodium soup)
1/2 teaspoon good quality sea salt (omit if using commercially available low-sodium soup)
6 oz frozen peas (approx. 1 1/2 cups), rinse to remove ice (optional)
1 tablespoon butter
8 oz Extra sharp cheddar cheese, cut into small cubes or strips
Instructions
Saute the onions and rice: Heat the butter in the Instant Pot on sauté mode on “High” until the butter stops bubbling, about 3 minutes. (Turn the heat to medium-high on your computer stove.) Add the chopped onions to the pot and sprinkle with 1/2 teaspoon of salt. Sauté, stirring frequently, until onions are softened, about 3 minutes. Add the rice and cook, stirring occasionally, until the edges of the rice are translucent, about 5 minutes. Pour the soup into the pot. Add chicken broth and stir (if using homemade broth, also add 1/2 teaspoon salt). Scrape the bottom of the pot with a flat wooden spoon to prevent the rice from sticking to the pot. Pressure cook for 5 minutes with quick release: Lock the pressure cooker lid. Cook on high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker (in the Instant Pot, use Manual, Pressure Cook, or Pressure Cook – Custom mode set to 5 minutes). Once the pressure cooking time is finished, release the pressure immediately. Carefully remove the lid by tilting it toward you to avoid exposure to hot steam. Stir in peas, butter, and cheddar cheese. Leave the pot in keep warm mode (or set the pressure cooker on the stove to low heat). Add frozen peas, butter, and cheddar cheese and stir until butter and cheese are melted. Cover the pot (do not close the lid) and steam for about 5 minutes in the residual heat until the peas are cooked through. To serve: Scoop the risotto into bowls, serve, and enjoy.
Preparation time: 5 minutesCooking time: 20 minutes
nutrition
Serving Size: 1 cup
calorie: 321
sugar: 2.8g
sodium: 1282.1mg
fat: 19g
carbohydrates: 24.6g
fiber: 1.5g
protein: 12.9g
cholesterol: 56mg
FAQ
Burn Warning: My risotto technique doesn’t come with a burn warning, which is a little surprising when you think about it. Instant Pot rice recipes tend to come with burn warnings because the starch sinks to the bottom of the pot and burns (like my personal nemesis, chicken and rice). I think this is extra soup for my risotto technique. A 2:1 ratio of liquid to rice is what you need to create the creamy, almost soup-like texture of the risotto. This will dilute the starch enough so that it doesn’t burn in the pan. Also, a wooden spoon with a flat end is your best friend for this recipe. Make sure there is nothing stuck to the bottom of the pot before closing the lid. Can I use brown rice? Brown rice is not suitable for risotto. The key to risotto is its starchy, creamy texture, and the brown rice is coated with bran to protect the starch. I don’t use it for the same reason I don’t use long grain rice in risotto. Why didn’t the cheese melt smoothly? If you use pre-shredded cheese, it may be coated with potato starch, which may make it harder to melt. (I always use shredded cheese, but some readers have had this problem.) If this is happening to you, switch to a block of cheese and shred or cube it yourself. Can I add protein to this recipe? Yes, but the technique will change slightly. For examples using protein, check out my Instant Pot Chicken Risotto or Instant Pot Shrimpless Risotto recipes and replace the cheese in those recipes with cheddar cheese. Is my risotto too soupy? After cooking, let it sit and it will thicken. Let it sit for another 5 minutes to thicken.
store leftovers
Risotto can be stored in the refrigerator for 1-2 days or in the freezer for up to 3 months (I store mine in 2-cup containers). However, for food safety reasons, rice should always be reheated until the end.
Cooked rice cannot be stored for a long time. It has bacterial spores (Bacillus cereus) that grow in warm temperatures. If you want to store cooked rice, cool it in the refrigerator immediately or freeze it within 1 hour of cooking. Rice can be refrigerated for 2 to 3 days or frozen for up to 3 months. Be sure to reheat thoroughly (to at least 165°F) before eating. (Source: Safe Handling of Cooked Rice, University of Wisconsin Extension).
What to pair with cheddar cheese risotto
I serve cheddar risotto with peas as a main dish. This is a sinker. Serve with a spring mix salad and some veggies (I like to serve with broccoli rabe or asparagus when it’s in season). It also makes a great accompaniment to a simple roast.
Related articles
Instant Pot Radicchio Risotto (Risotto al Radicchio)
Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)
Instant Pot Mushroom Risotto (Risotto Eye Nameko)
If you’re looking for something else, here’s my index of Instant Pot rice recipes, as well as the entire index of Instant Pot (pressure cooker) recipes.
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