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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
I never leave comments on recipes but I had to on this one because it is amazing! No more baby sitting the rice over the stove. So quickly, easy & delicious. Thank you!!
Fantastic recipe, but the description is quite misleading on the necessary time required. (You can’t roast veggies for 20 minutes in Step 1 and then say the whole recipe takes 15. I’d say start to finish this recipe took 45 minutes, though much of the time was waiting for veggies to roast or waiting for the Instant Pot to come to pressure.) Also, the recipe neglected to say when to add the lemon juice, though I assumed it was with the zest at the end.
I substituted cauliflower for broccoli, but otherwise followed the recipe to a tee. Delicious and easy!!!
We are not experienced Instant Pot users, but this recipe came out great and we both loved it! We didn’t have arborio rice so we used basmati and it worked great. We were a bit confused as to when to add the lemon juice, so stirred it in just before we removed the rice from the pot. Delicious dish. Next time I make it I’m going to add mushrooms, maybe stir cooked mushrooms in at the end. There are so many things you could do with this recipe to change it up!
Made this and it’s delicious! Followed the recipie and it’s more veggies than it looks like in the picture, which I think is good. However, it took a lot longer than 5 minutes to prep everything. I’ll definitely be making this again.
Tastes even better than it sounds! Highest marks from my husband , too
Any thoughts of testing this recipe with Cauli Rice?
I found the onion to taste stewed. This is only the second time using my instant pot so I may have done something wrong but next time, I’ll be sure to add a much smaller onion.
Thank you so much for sharing your lemon risotto recipe. I love risotto and this is my first time to make one with my Instant Pot. It was absolutely scrumptious. I am most grateful . Mahalo nui.
This looks incredibly Good! Am always looking for new recipes to make easily. Will definitely be trying them.
In addition to my comment above, I wanted to say it freezes great too! I had frozen 2 packs months ago and just finished the last one. It is almost as good as the day I made it. Thank you for posting such as great recipe!
That’s awesome 🙂
This was sooooo yummy, thanks! I only like homemade Rissoto. I made it a while back, forgot spinach but it was fine, then typed up the recipe to add to my reciipe binder. I lost all my bookmarks on this tablet once so I don’t want to risk loosing this great recipe.
We just made this for dinner and it’s amazing!! The only change we made was frozen peas instead of fresh and the texture held perfectly.
Any chance you haven have nutrition info? THanks so much!!
Yum! I just made my first IP risotto tonight from another recipe, with kale, and loved it! Now can’t wait to try this one! Sooo much faster in the IP than the stovetop stir, stir, stirring traditional method, and still super delicious! I added plenty of lemon juice and some zest, and will do the same here. :~)
Would you replace the butter with avocado?
No – oil of choice.
Fresh peas, sliced thin? How do you slice peas? Do you mean pea pods or sugar peas? Or do you mean regular peas, and the “slice thin” shouldn’t be there???
Thanks!
Well I added the juice at the end and that worked fine.
This was incredible! I subbed frozen broccoli & frozen peas, used 2 tbsp of ghee instead of butter & used my stovetop pressure cooker. Turned out perfectly. So creamy & delicious.
I made it with 2 cups of short grain brown rice instead of the arborio rice. They didn’t have fresh peas at the market, so I subbed snow peas. We loved it!
When does the lemon juice go in? You have directions for the zest, but not the juice.
If I need to make a meal to feed 6, can I just add half again as many ingredients? Do I have to adjust the amount of time in the pressure cooker?