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This 10-minute Instant Pot Lemon Veggie Risotto is a flavorful, bright, vibrant, and a creamy Meatless Monday meal! Loaded with broccoli, asparagus, spinach, and peas, it is the perfect dairy-free dish to celebrate the abundance of SPRING veggies!
Instant Pot Lemon Veggie Risotto
Instant Pot Lemon Veggie RisottoI love creamy risotto and was so surprised at how creamy and flavorful this recipe was without adding any cheese! The texture along with the spices and pop of lemon really makes this a simple and flavorful meal or side dish perfect for any night of the week! To make it a full meal, top it with a protein of choice and enjoy!
How to make risotto in the Instant Pot
Watch the video here:
Ingredients Needed
Ingredients Needed- Asparagus
- Broccoli Florets
- Fresh Peas
- Olive Oil
- Onion
- Leeks
- Garlic Cloves
- Fresh Rhyme
- Arborio Rice
- Vegetable Broth
- Grass-fed Butter
- Spinach
- Chives
- Garlic Powder
- Lemon
Want more Instant Pot recipes? Try these:
- Paleo Chicken and Broccoli
- Hard Boiled Eggs
- Beef Barbacoa
- Chili
- Chicken Cacciatore
- Instant Pot Taco Meat
- How to Cook a Whole Chicken in the Instant Pot
Instant Pot Lemon Vegetable Risotto
Ingredients
- 1 bunch asparagus sliced thin
- 1 cup broccoli florets
- 1 cup fresh peas or snap peas
- 2 tablespoons and 1 teaspoon extra-virgin olive oil
- 1 onion diced
- 1 cup leek diced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme
- 1-1/2 cups arborio rice
- 4 cups vegetable broth
- 4 tablespoons butter
- 1 cup spinach
- 2 tablespoons lemon juice more to taste
- 1/2 bunch chives sliced thin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes more to taste
- 1 teaspoon lemon zest
Instructions
- 1. Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet. Coat with 1 teaspoon extra-virgin olive oil, salt and pepper, toss well. Place in the oven for 15-20 minutes or until broccoli is fork tender. Once done, remove from oven and set aside.
- 2. In an Instant Pot or pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks and garlic. Let cook for 2-3 minutes or until onions start to turn translucent.
- 3. Add rice and stir for 1-2 minutes to toast.
- 4. Add vegetable stock, butter and thyme. Stir well.
- 5. Turn the pressure cooker or instant pot off. Secure lid in place, turn valve to sealing, press manual, and modify time to 7 minutes.
- 6. Once the time has lapsed, and the pressure cooker is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well.
- 7. Turn the setting to SAUTE. Add spinach, chives, roasted veggies, spices and lemon juice to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning. Top with lemon zest and additional chives. 8. Serve warm.
Nutrition
Serving: 4gCalories: 480kcalCarbohydrates: 72.6gProtein: 14.1gFat: 14.9gSaturated Fat: 8gCholesterol: 31mgSodium: 872mgFiber: 6.4gSugar: 6g
Please post your stove top directions.
This looks absolutely delicious! As per some of the other comments I’d love the directions for the non-instant pot recipe.. I’ve looked and there are no stove top directions 🙁 Thank you!!
This is the very first dish I’ve made in my IP. It is so fabulous!! It’s so creamy! I could just eat it out of the IP with a spoon!
How would I make this without an instant pot?
At what point do you add the lemon juice? With the zest or earlier? Thanks
I just made this and it was ABSOLUTELY delicious! So easy and everyone loved it! XO
I am so glad!!
Made this tonight. I didn’t have Arborio rice at home so I used pearled barley and increased the cook time to 22 minutes in the instant pot. Absolutely delicious!!!! Served with seared scallops on top.
It looks delicious and I plan to make it but am hoping that thin-sliced peas are not really necessary…?
Did you wash the rice?
My sis is a vegan-what would you use instead of butter?
Oil of choice!
how long to cook using a traditional slow cooker?
I haven’t made this in a slow cooker, but there are stove-top directions!
Where? I don’t see the stove top directions 🙁
This is delicious! Thank you for the recipe. I would never have believed that you could transform the slow cooking process of risotto to a pressure cooker! Well done!!
Can you put veggies in at the same time as rice and do entire dish in instapot? Trying to avoid turning my oven on during hot summer days 🙂
I am in a situation where I stop home from work, start the instant pot, go pick up kids, and by the time I’m home the meal has to be ready. So, I have done everything together in the instant pot. If you do this, your broccoli will be mushy and may even disintegrate–same with peas. So, my modifications have been: do asparagus, leeks, onions in the pot with the risotto. I do not pre-cook anything.. Throw a bag of broccoli florets into the microwave and add it to the risotto at the end. I don’t use peas, but I use an entire bag or more of baby spinach and mix in the spinach and chives at the end of the cook cycle. They soften enough just from the heat of the risotto and don’t require any extra cooking. I know this might not be ideal, but it works with my crazy schedule, and still tastes great!
Sounds delicious, can’t wait to make it! On the instant pot, select high pressure or low pressure for the rice?
High pressure!
After chopping all the veggies I couldn’t believe how easy it was to make the risotto in the instant pot. Creamy and delicious even without cheese. Thanks Lexi!
If using a slow cooker, what are the time conversions?
That looks really, really good! I can’t wait to try this! Thanks for sharing!
This looks incredible! Looks like the perfect dish! Yum!
Rissotto looks amazing and healthy with all the spring veggies in!
I don’t have an instant pot, but this sounds delicious! I’ll have to make it the slow way 🙂
Hi I’m wondering if you made it without the instant pot. I really want to make this but I don’t have an instant pot and was wondering how to do it.