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During these cold winter months, isn’t it pleasant to sit down with a nice warm, hearty bowl of risotto? The only problem is that it usually takes hours of backbreaking work to prepare the dish. You have to stand over the pot stirring away and you’re often too exhausted to eat your lovingly prepared dish by the time you’re done! Well, I have the answer to your prayers: a quick and easy risotto that tastes just as creamy and rich as its time-consuming counterpart! The trick is to cook it in the ubiquitous “Instant Pot” electric pressure cooker. No one will know that you weren’t slaving away all day preparing it. I adapted this recipe from one that a friend told me about from the blog by Chungah called “Damn Delicious.” You can click the link here to see her original recipe. I’ve adapted it slightly because I’m not too fond of spinach in risotto. But, please feel free to add it if you wish; there’s a note at the end of the recipe that tells you how. I also doubled the recipe (and increased the Instant Pot cooking time slightly) because, you know, more is more! Hope you enjoy it (and all the extra time that it affords you)!!

Please scroll down to the end of this post for the printable recipe.

Dear friends, I’ve been an (on and off) follower of the Ketogenic diet (high fat, low carbohydrate and moderate protein) for about a decade. I try to substitute as many higher carb items in my diet with keto-friendly, low carb options whenever possible. Bread is something that is very difficult to emulate in low carb form, but I do think that these cauliflower sandwich thins are a decent stand-in for bread slices. They have about 65 calories each, with 2 net carbs.

Scroll down to the end of the post for the printable recipe.