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Cheesy Instant Pot Risotto with Spring Veggies

This might be our favorite Instant Pot recipe yet! Creamy, cheesy risotto in 6 minutes – rather than 20 minutes of constant stirring. We’ve added seasonal veggies and lemon juice for a fresh and healthier twist. Your family will love this creamy Instant Pot Risotto!
Prep Time20 mins
Cook Time6 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free, instant pot, risotto, spring, Veggies
Servings: 8 servings
Calories: 258kcal

Ingredients

  • 1/2 medium onion
  • 1 1/2 cup asparagus
  • 3 clove garlic
  • 2 tablespoon butter, unsalted
  • 2 cup arborio rice
  • 3 cup chicken broth, low-sodium
  • 2 tablespoon lemon juice
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes
  • 2/3 cup Parmesan cheese, grated
  • 1 teaspoon lemon peel, raw

Instructions

  • Press the "saute" button to get the Instant Pot heated up (make sure it's on "normal" heat).
  • Chop veggies: dice onion very finely, cut asparagus into 1-inch chunks (throwing away the tough ends), and mince garlic. You'll need about 1 1/2 cups of asparagus once chopped.
  • Melt 2 tablespoons of butter in the heated Instant Pot, then add onions and saute for 3 minutes. Add rice and saute for another 3 minutes, until just barely starting to toast. Press "cancel" to turn off the saute function.
  • Add the broth, lemon juice, oregano, salt, and veggies. Scrape the bottom a bit to make sure no rice is stuck. Place the lid on the pot with vent closed, and use "Manual" on high pressure. Select 6 minutes.
  • Once the rice finishes cooking, do a quick release by carefully opening the vent to release steam. After the pin drops, open the pot and carefully stir in the parmesan cheese.
  • Serve warm and garnish each serving with a few pinches of lemon zest.

Nutrition

Calories: 258kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Sodium: 329mg | Fiber: 2g | Sugar: 2g