Veggie risotto

Creamy Veggie Risotto

Main Course

Creamy Veggie Risotto

Creamy Veggie Risotto

Prep Time:
4 minutes

Cook Time:
12 minutes

5 servings

Total Time:
16 minutes


  • 2 tbsp olive oil
  • 1 sweet onion
  • 1 garlic clove
  • 1 bunch asparagus tips
  • 650 ml Vegetable Stock
  • 200 g Arborio rice
  • 130 g sugar snap peas
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch red pepper flakes
  • 2 tbsp butter
  • 1/2 lemon juiced
  • 100 g fresh baby spinach torn


  1. On your Instant Pot, select Sauté. When the display reads “Hot,” add the oil and heat until it shimmers.
  2. 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.
  3. Add the stock, rice, peas, thyme, salt, black pepper, and red pepper flakes, stirring well, then use a spoon to deglaze the base of the inner pot.
  4. Secure the lid and select Pressure Cook, and set the time for 8 minutes.
  5. When the cook time is complete, allow the pressure to release naturally for 2 minutes, then quick release any remaining pressure.
  6. Carefully remove the lid and stir in the butter, lemon juice, and spinach, being gentle so as not to tear the snap peas.
  7. Taste and season with more salt, as needed.


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

Main Course

Instant Pot, Vegetarian