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
- 2 cups arborio rice
- 1 zucchini diced
- 1 lb mushrooms sliced
- 1 lb asparagus
- 6 cups Vegetable Stock or water
- 1 teaspoon Herbes de Provence
- Sea Salt and Black Pepper
For the Pesto
- 1 bunch basil
- 1 bunch parsley
- 1/2 cup walnuts toasted
- 4 cloves garlic minced
- 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 zucchini, mushrooms, asparagus, vegetable stock, and Herbes des Provance 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!
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