Instant Pot Risotto
A simple Instant Pot risotto topped with roasted mushrooms, butternut squash, and Brussels sprouts makes an easy and comforting dinner.
Happy post-Thanksgiving! I hope you had a wonderful holiday, if you celebrate. We had a great time with family staying for the week and hosting dinner at our new house.
That said, this week I’ve been craving easy, veggie heavy comfort foods with little clean-up. This vegetable risotto made in the Instant Pot was a favorite dinner this week. Like the Beet Salad I posted last week, this one was also somewhat inspired by our recent visit to the lovely Valley Kitchen at Carmel Valley Ranch.
How to Make Instant Pot Pressure Cooker Risotto
Making Instant Pot risotto is so simple it’s almost embarrassing. The base of this basic risotto recipe is arborio onion, garlic, arborio rice, and vegetable broth. If you’d like to try something different, try this Italian Farro Risotto which also has Instant Pot instructions.
Saute the onion, garlic, and rice.
The fact that the Instant Pot pressure cooker has a saute function is the reason I use it so much more than my slow cooker. Sauteeing vegetables rather than throwing them and slow cooking from raw gives dishes so much more flavor and depth. Instant Pot risotto starts with a little avocado or olive oil and one onion sauteeing in the pot. Next we add garlic for more flavor and toast up the rice. Sometimes I add 1/4 cup of white wine at this point and let it cook off before proceeding.
Add the broth.
Top the rice/onion/garlic mixture with a 32 oz. box of vegetable broth. I don’t season at this point because some broths have more sodium than others. I like to add a few sprigs of thyme for extra flavor. Lock the lid and let the Instant Pot work her magic while you do something else. No stirring! Okay, for the record I’ll say I actually really enjoy making risotto the old fashioned way, and find the stirring relaxing. However, getting dinner made at all on busy weeknights can be hard and I’ll take the help from my trusty friend the Instant Pot.
Stir in the Parmesan
Done! I am always amazed by just how simple Instant Pot risotto is. For rich flavor I like to add a big handful of dairy-free Parmesan. I used Follow Your Heart brand here and it melted in beautifully. If you prefer not to use cheese, you could add nutritional yeast or truffle salt/oil to taste for a similarly irresistible umami flavor.
There’s nothing wrong with plain Jane risotto, and my youngest prefers it this way. But I prefer risotto as a vehicle for veggies, so let’s roast some up.
Roast the Mushrooms, Brussels Sprouts, and Butternut Squash
I loved this winter combination of Brussels sprouts, mushrooms, and butternut squash. All these vegetables took the same amount of time to cook on one sheet pan. I actually prepared the veggies before starting the risotto, since they take longer, but wanted to show you how to make the risotto first, so this is a little out of order.
In addition to the delicious roasted vegetables, I like to add some freshness with greens like arugula or microgreens, and maybe a few pomegranate arils.
Though I was going for an easy and healthy weeknight dinner with this recipe, it turned out so beautiful I would even think about it as an option for Christmas dinner. Wouldn’t it be lovely on a big platter?
More Vegetarian/Vegan Instant Pot Recipes
- Lentil Soup
- Veggie Chili with Quinoa and Sweet Potatoes
- Red Lentil Dal
- Mashed Potatoes
- Risotto with Peas and Artichokes
- 3 tablespoons avocado or extra virgin olive oil
- 1 small butternut squash, peeled and cut into 1/2-inch dice
- 8-10 oz. baby Bella mushrooms, cleaned and halved
- 1 lb. Brussels sprouts, halved
- salt and pepper to taste
- 1 tablespoon avocado or extra virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 32 oz. vegetable broth, plus more as needed to thin
- 3 sprigs fresh thyme, plus more for garnish
- 1/2 cup grated vegan parmesan (I used Follow Your Heart)
- salt and pepper to taste (I love truffle salt here)
- microgreens or arugula
- pomegranate arils for garnish (optional)
- To roast the vegetables, preheat the oven to 425 degrees F. Line a large baking sheet with parchment. Place the vegetables on the sheet pan and drizzle with the avocado or olive oil. Toss to coat evenly. Season with salt and pepper. Roast the vegetables until tender, about 25 minutes.
- Meanwhile, make the risotto. Heat the oil in the Instant Pot pressure cooker on saute mode. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute another minute. Add the rice and toast a minute or two. Add the broth and thyme. Lock the lid and cook on manual high pressure mode for 5 minutes. Carefully quick release the pressure and remove the lid. Stir in the Parmesan and season to taste with salt and pepper. If the risotto is too thick, stir in more broth to thin.
- Serve the risotto in bowls and top with the roasted vegetables. Garnish with microgreens or arugula and pomegranate arils if using.
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 294