Instant Pot Vegetable Lemon Risotto

Looking for a great, yummy vegetarian meal (or side)? How about a creamy risotto that is not only ridiculously flavorful and delicious, it’s dairy free, egg free, gluten free, nut free and loaded with veggies? Sounds good, right? Here’s the best part: this vegetable lemon risotto good for you. No, really – it is! Usually people don’t put “risotto” and “good for you” in the same sentence – but this recipe does! How? In addition to the abundance of veggies, this risotto is creamy and flavorful without adding any cheese! The Instant Pot is truly a great piece of kitchen equipment: once you’ve baked the veggies, you can prepare this meal in less than 20 minutes.

Instant Pot Vegetable Lemon Rissoto can be a flavorful meal or side dish – to make it a full meal, top it with a protein of choice and enjoy!



  • 1 bunch asparagus, sliced thin
  • 1 cup broccoli florets
  • 1 cup fresh peas, sliced thin
  • 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 (oil if dairy free)
  • 1 cup spinach
  • 1/2 bunch chives, sliced thin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice, more to taste


  1.  Pre-heat oven to 400 °F. Put asparagus, broccoli, and peas on a non-stick baking sheet. Coat with 1 teaspoon extra-virgin olive oilsalt 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 other pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks and garlic. Cook for 2-3 minutes or until onions turn translucent.
  3. Add rice and stir for 1-2 minutes to toast.
  4. Add vegetable stock, butter (or oil) and thyme. Stir well.
  5. Turn the pressure cooker or Instant Pot off. Secure lid in place, turn valve to seal. Press manual and modify time to 7 minutes.
  6. Once the time has lapsed, and the pressure cooker is done, turn the valve to quickly release the pressure. Open the lid and stir well.
  7. Turn the setting to SAUTE. Add spinach, chives, roasted veggies, and spices to the rice. Stir for 1-2 minutes or until the spinach has wilted.
  8. Taste and adjust seasoning. Top with lemon zest and additional chives. Serve warm!
Nutrition Information
Makes 8 servings

Per serving:  265 calories, 10.4g fat, 437g sodium, 36g carbs,  2.9g sugar, 7.1g protein


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