INSTANT POT RISOTTO

A simple risotto made in the Instant Pot pressure cooker and topped with roasted mushrooms, butternut squash, and Brussels sprouts. Instant Pot Risotto makes a beautiful vegetarian, vegan, gluten-free dinner.

WHAT’S In INSTANT POT RISOTTO :

– 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

INSTRUCTIONS

To roast the vegetables, preheat the oven to 425 degrees F.

1:

Line a large baking sheet with parchment. Place the vegetables on the sheet pan and drizzle with the avocado or olive oil.

2:

Toss to coat evenly. Season with salt and pepper. Roast the vegetables until tender, about 25 minutes.

3:

Meanwhile, make the risotto. Heat the oil in the Instant Pot pressure cooker on saute mode.

4:

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.

5:

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