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+ servings

Creamy Vegetarian Risotto ala Instant Pot

Easy to make, creamy in texture, and full of nutritious vegetables, this vegetarian risotto is a great substitute for the classic stove top version.
Total Time 30 mins
Course Main Course, Side Dish
Cuisine American, Italian
Servings 8 servings
Calories 265 kcal

Equipment

  • Pressure Cooker
  • Saute pan

Ingredients
  

  • 1 large Sweet onion diced
  • 1 large Shallot diced
  • 1 Leek white part thinly sliced
  • 4 tbsp Olive oil divided 2 + 2
  • cup Arborio Rice
  • 1 quart Vegetable broth
  • 1 Green bell pepper diced, approximately 1 cup
  • 1 Red or orange bell pepper diced, approximately 1 cup
  • 2-6 Tomatoes (Compari or Roma preferred) diced, approximately 1 cup
  • 1 crown Broccoli chopped, approximately 1 cup
  • 1 small Zucchini diced, approximately 1 cup
  • 1 cup Spinach leaves cut into slivers
  • 1 teas Basil dried
  • 1 teas Oregano dried
  • 1 teas Black pepper ground
  • ½ teas Sea salt
  • 2 tbsp Lemon juice
  • ½ cup (Optional) Dry white wine
  • ¼ cup (Optional) Asiago or Parmasean Cheese grated

Instructions
 

  • Place diced onions, leeks, shallots into the Instant Pot and drizzle with 2 tablespoons of olive oil.
  • Turn on the saute function of the Instant Pot, cooking until soft and translucent (about 8 minutes). Stir occasionally to prevent from scorching the onions.
  • Add the rice and vegetable broth, cover with the lid, close the vent and set to manual, high pressure for 10 minutes.
  • While the rice is cooking, prepare the vegetables: peppers, zucchini, tomatoes and spinach.
  • In a saute pan, add 2 tablespoons of olive oil and saute the vegetables over medium heat until brightly colored and firm. Turn off the heat and allow the veggies to rest until the rice is ready.
  • When the timer beeps on the Instant Pot, open the vent to allow the pressure to release.
  • Open the lid and add the lemon juice, optional wine, oregano, basil, salt and pepper. Stir well.
  • If including cheese, mix it into the hot rice at this point.
  • Toss in the sauteed vegetables and spinach slivers and mix.
  • Serve hot.

Notes

Substitutions:

Alter the vegetable options to include 5 cups of diced produce.  Try adding green peas, cauliflower, asparagus, mushrooms or butternut squash for variety.
Skip the shallot and leek, and use extra sweet onion instead.

Vegan options:

Avoid the cheese and use Vegan friendly wine
 
Recipe courtesy of: www.thespacebetweenblog.com

Nutrition

Serving: 0.75cupCalories: 265kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 682mgPotassium: 291mgFiber: 3gSugar: 6gVitamin A: 1509IUVitamin C: 44mgCalcium: 73mgIron: 3mg
Keyword brown rice, instant pot, risotto, vegan, vegetarian
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