Creamy Veggie Risotto
Before the Instant Pot®, making risotto meant standing at your stove stirring. And stirring some more. You couldn’t risk walking away or the rice might burn. It was exhausting! Now you just have to sauté for a couple minutes, then you’re free to go read a book or play with your dog until it’s done cooking. It’s basically a risotto miracle.
Servings Prep Time
4-6Servings 4minutes
Cook Time
Servings Prep Time
4-6Servings 4minutes
Cook Time
  • 2tbsp olive oil
  • 1/2 sweet oniondiced
  • 1 garlic cloveminced
  • 1 bunch asparagus tipscut into 1-inch pieces
  • 2 3/4cups DIY Vegetable Stockor store-bought stock
  • 1cup Arborio ricerinsed and drained
  • 1cup sugar snap peasrinsed, tough ends removed
  • 1tsp dried thyme
  • 1/2tsp saltplus more as needed
  • 1/4tsp freshly ground black pepper
  • Pinch red pepper flakes
  • 2tbsp vegan butter
  • 1/2 lemonjuiced
  • 1 1/2 – 2cups fresh baby spinachtorn
  1. On your Instant Pot®, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Cook for about 2 minutes, stirring frequently. Turn off the Instant Pot® and stir in the garlic and asparagus, cooking for 30 seconds.
  2. Add the stock, rice, peas, thyme, salt, black pepper, and red pepper flakes, stirring well. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).
  3. When the cook time is complete, quick release the pressure.
  4. Carefully remove the lid and stir in the butter, lemon juice, and spinach, being gentle so as not to tear the snap peas. Taste and season with more salt, as needed.
Recipe Notes

SUBSTITUTION TIP: Use your favorite veggies in this risotto! If they’ll stand up to cooking, include them with the rice. If it’s something lighter (like the spinach) stir in at the very end.
PER SERVING: Calories: 309; Total fat: 13g; Saturated fat: 2g; Sodium: 375mg; Carbs: 43g; Fiber: 4g; Protein: 5g