Instant Pot Pesto Risotto
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
29 mins
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Servings
4 people
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Calories
660 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Pesto Risotto
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You'll never make risotto on the stove top again, after you see how easy it is to make perfectly creamy Pesto Risotto in an Instant Pot!
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Ingredients
Risotto
- ¼ cup butter
- 1 cup onion diced
- 3 cloves garlic minced
- 2 cups arborio rice
- 4 cups vegetable broth
- ½ cup basil pesto
- ½ cup Parmesan Cheese grated
Roasted Cherry Tomatoes
- 2 cups cherry tomatoes
- 4 cloves garlic
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
Bowls - Optional Toppings
- 8 oz burrata cheese
- 4 links Italian chicken sausage
- 1 tbsp fresh basil leaves chopped
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Instructions
Risotto
- Add the butter to an Instant Pot, or electric pressure cooker, on the sauté function.
- Add onions and garlic, sauté 4-5 minutes.
- Add the arborio rice and toast it in the bottom of the Instant Pot for 2-3 minutes.
- Add the vegetable broth to the Instant Pot. Place the lid on the Instant Pot and make sure it is set to “sealing”.
- Press the cancel button on the Instant Pot to turn off the saute funtion, then press the manual button and set the Instant Pot to high pressure for 6 minutes.
- After the cooking time is up, wait 10 minutes, then release any remaining pressure before unlocking the lid.
- Remove the lid and stir in the pesto and parmesan cheese.
Roasted Cherry Tomatoes
- While the risotto is cooking in the instant pot, prepare the roasted cherry tomatoes.
- Preheat the oven to 400°F.
- Toss the cherry tomatoes and 4 whole garlic cloves with olive oil, balsamic vinegar, Italian seasoning, sea salt and black pepper.
- Spread the tomatoes out on a foil-lined baking sheet and place in the oven for 20 minutes.
- If you’d like to add sausage to the bowls, roast the sausage in the oven on a separate baking sheet at the same time and temperature as the cherry tomatoes.
Bowls
- Divide the risotto between four bowls.
- Top with the roasted cherry tomatoes.
- Slice the sausages and add one sliced sausage link to each bowl.
- If desired, add burrata cheese and basil leaves to each bowl.
Notes
- The nutritional information provided does not include the toppings, only the nutrition for the pesto risotto.
- To make this recipe vegan, use a non dairy butter, vegan parmesan style cheese and pesto that does not contain dairy, like this Kale Pesto.
Nutrition Information
Show Details
Calories
660kcal
(33%)
Carbohydrates
90g
(30%)
Protein
13g
(26%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Cholesterol
41mg
(14%)
Sodium
1534mg
(64%)
Potassium
155mg
(4%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1578mg
(32%)
Vitamin C
4mg
(4%)
Calcium
218mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 90g | 30% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 41mg | 14% |
| Sodium | 1534mg | 64% |
| Potassium | 155mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1578mg | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 218mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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