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
- Pre-heat oven to 400 °F. Put asparagus, broccoli, and peas on a non-stick baking sheet. Coat with 1 teaspoon extra-virgin olive oil, salt 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.
- 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.
- Add rice and stir for 1-2 minutes to toast.
- Add vegetable stock, butter (or oil) and thyme. Stir well.
- Turn the pressure cooker or Instant Pot off. Secure lid in place, turn valve to seal. Press manual and modify time to 7 minutes.
- 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.
- 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.
- Taste and adjust seasoning. Top with lemon zest and additional chives. Serve warm!
Makes 8 servings
Per serving: 265 calories, 10.4g fat, 437g sodium, 36g carbs, 2.9g sugar, 7.1g protein