Instant Pot Risotto with Pesto
Pesto Risotto is an easy & tasty weeknight meal in the Instant Pot! Loaded with fresh vegetables, homemade pesto, and arborio rice its is perfect to meal prep.
Servings: 8
Calories: 290kcal
Ingredients
For the Risotto
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 1 sweet onion chopped
- 1.5 cups arborio rice
- 1 teaspoon thyme
- 4 cups Vegetable Stock or water
- 1 teaspoon each Sea Salt and Black Pepper
For the Pesto
- 1 bunch basil
- 1 bunch parsley
- 1/2 cup walnuts toasted
- 4 cloves garlic minced
- 2 lemons juiced
- 1/4 extra virgin olive oil more depending on consistency desired
Instructions
- Set the instant pot to Sauté mode. Add the olive oil, garlic, and onions and sauté on low for 6-8 minutes until the vegetables become translucent.
- Add the rice and continue to sauté for 2-3 additional minutes until the rice begins to brown.
- Add the thyme, salt, pepper, and vegetable stock to the pot. Stir to combine.
- Set the Instant Pot to Manual/Pressure Cook for 7 minutes. Once it has cooked, allow the pressure to release manually for 15 minutes. After then, do a quick release of the rest of the steam.
- While the risotto is cooking, add all the pesto ingredients to a blender: basil, parsley, walnuts, garlic, and olive oil. Blend to a smooth consistency, adding more olive oil if desired.
- To serve, scoop risotto into a bowl, and add a dollop of pesto on top. Stir the pesto into the risotto and enjoy!
Notes
Additions and Substitutions
You could use a store-bought pesto instead of homemade if you prefer. You could also use one of our delicious pesto recipes instead:
Almond Pesto Sauce
Red Pepper Pesto Sauce Recipe
Avocado Parsley Pesto
Turnip Greens Pesto
Lemon Balm Pesto Add freshly grated Parmesan cheese before serving for added flavor (or use a vegan Parmesan for a plant-based version). Add 1/2 teaspoon chili flakes for extra heat and spicy flavor.
Almond Pesto Sauce
Red Pepper Pesto Sauce Recipe
Avocado Parsley Pesto
Turnip Greens Pesto
Lemon Balm Pesto Add freshly grated Parmesan cheese before serving for added flavor (or use a vegan Parmesan for a plant-based version). Add 1/2 teaspoon chili flakes for extra heat and spicy flavor.
Nutrition
Calories: 290kcal | Carbohydrates: 50g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 713mg | Potassium: 463mg | Fiber: 4g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 4mg