Make your favourite Italian comfort food without the fuss with this Instant Pot Risotto recipe! All the creamy, silky goodness you want from a delicious risotto, plus lovely broccoli for a bit of freshness!
For another Italian take on broccoli, try Lemon Garlic Pasta with Broccoli and Asparagus!
There are a lot of reasons to love risotto. For some of us, it’s because it is creamy comfort food perfected. Others love the versatility of this dish, which can be made in so many ways and with a whole range of ingredients.
I think we’re all right! Risotto is a special dish because it hits so many notes at once, with a little something for everyone.
With this recipe, you’ll be able to make stunning risotto with a minimum of effort by letting your Instant Pot do the work for you! And to make it even better, it’s ready in just 20 minutes!
Risotto is a traditional Italian dish that dates back to the 14th century. It originated in the northern regions of Italy, where rice was more commonly grown than pasta.
The dish became popular in the 1800s, and over time, many variations of the recipe emerged. Look around my site a bit more and you will find two other risotto recipes for Mushroom Risotto and Roasted Vegetable Risotto.
But the version I make the most is made with broccoli. It adds just the right amount of freshness and nutrition to the rice. The recipe is the same whether you use traditional broccoli or broccolini (aka Tenderstem broccoli) like I did.
Making this recipe
An Instant Pot is one of the most used appliances in my kitchen and worth having for many home cooks. It can do a lot of tasks while locking in flavour and nutrients, all while cooking at an accelerated pace.
It’s particularly good for risotto because it removes the need to stir and keep a close eye on it. While I do think that risotto is far easier to make on the stovetop than its reputation suggests, it just can’t be easier than letting an Instant Pot do the work.
Outside of Europe, risotto is often eaten as a side dish. But for Italians it is a main dish, and I think that makes a lot of sense. It’s a hefty, creamy dish that absolutely stands on its own.
So when looking for something to serve with it, think of side dishes that will provide a fresh counterbalance to creamy risotto.
Recipe tips and notes
- Although rinsing rice is a familiar step with many rice dishes, it’s never a good idea with risotto rice. Rinsing rice removes a lot of the starch, which is essential for truly creamy risotto.
- I’ve used broccolini (or Tenderstem broccoli) in this recipe because it’s a family favourite, but there are plenty of other vegetables that could be used instead. Other types of broccoli, asparagus, mushrooms, kale or green beans would all be delicious in this risotto recipe.
- Broccolini will be very soft when cooked this way and could easily be stirred into the risotto. If you prefer more bite to your broccoli, it can be roasted in the oven and served with the risotto.
- Because the Instant Pot seals in the liquid, you will not be able to use the same ratios used when cooking on a stovetop. Stick with the ratio in the recipe card for best results.
- After the Instant Pot has finished cooking, let the risotto rest for a few minutes. This gives the rice time to absorb any excess liquid and adds to the creaminess.
- Taste the risotto before serving to see if any salt is needed. Remember that the hard cheese will also add saltiness.
- 1 tablespoon olive oil
- ½ onion
- 1 celery rib
- 1 clove garlic
- 60ml/1/4 cup dry white wine
- 250g/1 ¼ cup risotto rice, I use Arborio
- 625ml/2 ½ cup vegetable stock
- ½ teaspoon salt
- 250g/8 oz Tenderstem broccoli/broccolini
- 50g/1/2 cup vegetarian hard cheese
- Press the Saute button on your Instant pot and add the olive oil, then add the chopped onion and celery, cook for 5-7 minutes, then add the pressed or minced garlic and cook briefly for approximately 30 seconds.
- Deglaze the pot with the white wine and let it reduce until it just barely covers the vegetables, then add the rice, vegetables stock, salt and mix to combine. Top with the broccolini, cover with the lid and seal. Set the cook on High Pressure for 6 minutes.
- Once done, manually release the pressure, otherwise the rice will get too mushy. Sprinkle the hard cheese all over and stir to combine until melted and creamy. Serve immediately.
Broccolini will be very soft when cooked this way and could be easily stirred into the risotto. If you prefer more bite to your broccoli you can roast it in the oven separate, then serve with risotto: Roasted Tenderstem Broccoli
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 773mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 12g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.