Pesto Risotto
Total Time
12 minutes
Prep Time
3 minutes
Cook Time
6 minutes
Rating
5 out of 5 stars
(33)
Ingredients
2 servings
- 1 tablespoon oil of choice (I like to use extra-virgin olive oil or avocado oil)
- 1 cup arborio rice
- 2 cups + 2 tablespoons vegetable broth or water (4 cups for stovetop method)
- 1 teaspoon sea salt or pink salt
- 1/2 cup prepared pesto (homemade pesto or store-bought)
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Preparation
Step 1
Instant Pot Instructions
Step 2
Press the saute function button on your Instant Pot pressure cooker. Add oil and rice. Saute for 2 minutes.
Step 3
Press cancel to turn off saute function. Stir in water and salt.
Step 4
Place the lid on and cook on manual high pressure for 6 minutes.
Step 5
While waiting for it to cook, prepare your favorite pesto. I like this vegan cashew pesto.
Step 6
When the Instant Pot is finished cooking, carefully quick release the pressure. Fluff the risotto with a fork.
Step 7
Gently fold in prepared pesto.
Step 8
Serve and enjoy!
Step 9
Stovetop Instructions
Step 10
In a large pot bring the vegetable broth or water to a low simmer.
Step 11
Meanwhile in a large skillet or pot, heat oil over medium heat. Add rice and saute for 2 minutes.
Step 12
Add a ladle of hot broth/water to the sauteed rice. Let sit until the broth is mostly absorbed. Repeat with remaining broth, using only a ladle a time until the all the broth is absorbed. The risotto should have a creamy consistency when finished. If it's too dry, add more broth; if it's too wet, let it cook longer until absorbed.
Step 13
Turn off heat and stir in salt and pesto.
Step 14
Serve and enjoy!
Step 15
Save recipe for the next time?
