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!
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
This post contains affiliate links. When you purchase through our links, we may earn a commission.
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 This is an affiliate link.Instant Pot do the work for you! And to make it even better, it’s ready in just 20 minutes!
Broccoli risotto
Italian cuisine has deep roots and history, and risotto is no different. It’s a traditional dish that goes back as far as the 14th century, originating in the north of the country where rice was more commonly grown than wheat.
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 a lot of risotto recipes to experiment with.
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.
You’ll first need to sauté the onion and celery before adding garlic and giving it a few more seconds. Deglaze with the wine then add other ingredients, set the Instant Pot to pressure cook, then sit back and let it do it’s magic.
Not only does it make risotto very well, it also takes less total time than the traditional method. I count that a win!
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.
- There are a few different varieties of risotto rice and all of them should work. I used This is an affiliate link.arborio rice.
- 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, spinach, frozen peas 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.
- You don’t want to accidentally add sweetness to the risotto, so choose a dry white wine such as pinot grigio, sauvignon blanc or chardonnay.
- 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 Parmesan cheese will also add saltiness. A sprinkling of black pepper may also be welcome.
Serving suggestions
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.
To me, that means that a fresh salad is the perfect place to start. A simple Green Salad will be lovely, but so would a crisp Caesar Salad or Caprese Salad.
Storage and leftovers
Risotto is a filling dish, which means that it’s a good idea to prepare for leftovers. Fortunately, it stores well, and definitely better than pasta. Keep it in an airtight container and in a refrigerator, and use within 4 days.
Reheat either in a microwave or over medium heat on the stovetop. It will likely need a splash of This is an affiliate link.vegetable or chicken broth if reheated on the stove.
Instant Pot Risotto with Broccoli
Equipment
- This is an affiliate link.Instant Pot
Ingredients
- 1 tbsp This is an affiliate link.extra virgin olive oil
- ½ onion
- 1 celery rib
- 1 clove garlic
- 60ml/1/4 cup dry white wine
- 250g/1¼ cup risotto rice I used Arborio
- 625ml/2½ cup This is an affiliate link.vegetable stock
- ½ tsp salt
- 250g/8oz Tenderstem broccoli/broccolini
- 50g/1/2 cup This is an affiliate link.Parmesan cheese
Instructions
- Press the Sauté 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 Parmesan cheese all over and stir to combine until melted and creamy. Serve immediately.
Notes
- Do not rinse risotto rice. this removes the starch, which is essential for creamy risotto.
- Many other vegetables could be used in place of the broccolini (or Tenderstem broccoli) including other types of broccoli, mushrooms, asparagus, kale or green beans.
- Broccolini will be very soft when cooked in an Instant Pot and could easily be stirred into the risotto as it breaks into smaller pieces. For broccoli with more bite, roast it in the oven and serve on top of the risotto.
- Because the Instant Pot seals in the liquid, you cannot use the same ratios as 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 before serving. This gives time for excess liquid to be absorbed into the rice and adds to the creaminess.
- Taste the risotto to see if any salt is needed. Remember that the Parmesan cheese will also add saltiness.
Leave a Reply