Instant Pot Risotto with Grilled Vegetables (30 Minutes)
Creamy risotto without the constant hands-on stirring? Yes! Instant pot risotto with grilled vegetables takes minimal effort for exceptional results. Ready in 30 minutes.
Servings (change as needed): 6 - 8 sides
Ingredients
For Grilled Veggies
- 10 cups vegetables, chopped, Note 1
- 1 tablespoon olive oil
- salt and pepper to taste
For Risotto
- 1 tablespoon olive oil
- 1 cup diced onions (about 1 medium onion)
- 3 teaspoon minced garlic (3 cloves)
- 1 1/2 cup Arborio short grain rice or Carnaroli rice
- 1/4 cup white wine
- 4 tablespoon butter (half stick)
- 4 cup vegetable broth plus 1/4 cup/59 ml more if needed (or use chicken broth)
- 1/2 teaspoon kosher salt if needed (depends on broth used)
- 1 1/2 teaspoon dried thyme
- 2 cup fresh baby spinach or kale, roughly chopped
- zest of 1 lemon
- 2 tablespoon lemon juice
- 1/2 cup Parmesan cheese, grated (Optional)
Instructions
- HEAT GRILL to medium-high heat, about 450F/232C.
- PREPARE AND GRILL VEGETABLES: Cut vegetables into small pieces and toss with oil, salt and pepper to taste. Place in grill basket. Grill for 8-12 minutes, stirring once or twice until tender and slightly charred. If using green onion, add them toward the end as they char quickly. Set aside. (I turn off BBQ and leave lid on to keep warm). Note 2.
- MAKE RISOTTO - STEP 1 SAUTE: While vegetables are grilling, press SAUTE on Instant Pot or Pressure Cooker. Once heated, add oil, onions and garlic. Stir for 2 minutes. Add rice and stir for 2 minutes to toast (it will stay white). Add white wine and stir until completely evaporated (30 seconds). Add about a cup of broth and stir for 1 minute.
- MAKE RISOTTO - STEP 2 PRESSURE COOK: Turn Instant pot to OFF. Add rest of broth, butter and thyme. Secure lid. Turn VALVE to sealing. Turn PRESSURE or MANUAL setting on. Set for 6 minutes. Count down will start when pressure has built up (about 8-10 minutes). Once time is finished (instant pot will automatically change setting to Keep Warm), do a Quick Release of pressure by turning valve to VENTING (keep fingers away from vent). When pressure is fully released, remove lid.
- FINISH RISOTTO: Stir risotto. It will be loose at first. Stir in spinach until wilted (30 seconds). Stir in lemon juice, zest, Parmesan (if using) and grilled vegetables. Add more broth if needed. Taste and adjust seasonings. Add salt if needed. Transfer to serving bowl and serve immediately topped with additional Parmesan and/or fresh herbs if desired.
Notes
- Vegetable options: good options are green onions, red onions, peppers (any color), asparagus, zucchini, mushrooms.
- If you don't have a grill or grill basket: If you don't have a grill, roast vegetables on a pan lined with foil and sprayed with oil for 15 minutes at 425F/218C. Or sauté veggies in a bit of oil in a skillet. If you don't have a grill basket, you can grill larger pieces then cut them up after.
- To make ahead:
- Keep warm in instant pot for up to an hour or microwave the risotto for a minute or two, stirring halfway through. For both options, you may need to add extra broth to loosen the risotto. Store leftovers in an airtight container for up to 3 days.
- For a potluck dish, I suggest using the full 4 1/4 cups (1.06 ml) broth as the risotto thickens on standing. Then microwave it for a minute or two or as needed, stirring part way through.
- You can freeze leftover risotto in an airtight container for up to 2-3 months (texture may not be quite the same as fresh). Thaw it in the refrigerator before reheating.
Calories: 515kcal | Carbohydrates: 86g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 1235mg | Potassium: 783mg | Fiber: 14g | Sugar: 3g | Vitamin A: 16921IU | Vitamin C: 39mg | Calcium: 101mg | Iron: 6mg