Instant Pot Vegetable Risotto
This Instant Pot Vegetable Risotto Recipe is a tasty and delicious recipe for your garden vegetables! Loaded with fresh kale, peas, green onions, and zucchini squash.
Servings: 6 servings
Calories: 324kcal
Cost: $2
Ingredients
- 2 cups arborio rice
- 2 tablespoons extra virgin olive oil
- 1/2 sweet onion chopped
- 6 cloves garlic minced
- 1 cup kale
- 1 cup mushrooms sliced
- 6 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon Sea Salt
- 1 cup green onions
- 1 lemon juiced
- 1/2 cup parmesan cheese optional, or use a plant-based version for vegan
Instructions
- To the Instant Pot, add the arborio rice, olive oil, onion, garlic, kale, mushrooms, Vegetable stock, Herbes de Provence, and the salt. Stir well to combine all ingredients together.
- Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes.
- Quick release the pressure taking care not to have your hands or face near the steam vent.
- Once float valve has gone down, remove the Instant Pot lid and stir in the green onions and the lemon juice. Taste and adjust seasoning as needed. Serve with freshly grated parmesan cheese (optional) or nutritional yeast, add a slice of crusty bread, and enjoy!
Nutrition
Calories: 324kcal | Carbohydrates: 70g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1153mg | Potassium: 489mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2984IU | Vitamin C: 65mg | Calcium: 72mg | Iron: 5mg