Ingredients
Scale
- 4 tablespoons butter (affiliate)
- 2 tablespoons olive oil (affiliate)
- 1/2 cup chopped yellow onion
- 2 cloves garlic
- 1 1/2 cups arborio rice (affiliate)
- 3 ears of corn, shucked and kernels cut off the cob
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 32 ounces vegetable broth
- 1/4 cup half and half
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1 cup halved cherry tomatoes
Instructions
- In pressure cooker on the sauté setting, cook onion and garlic in butter and olive oil until soft, about 5 minutes.
- Add arborio rice and continue to sauté until grains of rice start to turn translucent, about 2-3 minutes.
- Add corn kernels, salt, pepper, and veggie broth. Stir.
- Lock lid and set to high pressure for 6 minutes.
- When time is up, do a quick release and stir in half and half, parmesan, fresh basil, and cherry tomatoes.
- Serve!
- Prep Time: 5 mins
- Cook Time: 20 mins