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Taking half the time of traditional risotto methods and virtually hands-off, this Instant Pot risotto with zucchini and Boursin has been an absolute lifeline lately. Infinitely creamy and comforting, this oozy rice dish is rich with soft cheese, garlic and herbs and run through with golden-edged slivers of zucchini. I can solemnly swear I am never standing stove-side to make risotto again.
Italians tend to serve their risotto meat-free like this one, or with seafood. Prawn risotto with tomatoes and peas is a simplified version of the fishy classic risotto ai frutti di mare, which are you making?
Instant Pot risotto
So, it’s summer, but no-one has told the weather that, and I am craving the warm comfort of oozy and dependable dishes like risotto. But life is so hectic right now I barely set foot my kitchen! Anyone else? Well, this Instant Pot risotto is the answer to my cold-climate, house-renovation prayers!
I love a risotto recipe, but my usual cooking method involves standing at the steaming stove stirring wildly like a witch casting a spell. And I don’t have time for that! This one is different, and it is magic.
First of all, This is an affiliate link.Instant Pot risotto takes literally half the time to cook compared to stovetop. That’s 40 minutes versus 20.
Second, there is no stirring involved. Well, there’s a little, but it’s minimal- not sweaty-brow levels.
Third, exquisite texture guaranteed. There is no chance your plump little risotto grains will be brittle and bitey. The consistency will be smooth and silken, studded with rice just-so.
To ensure this heavenly texture of creamy risotto, you’ll need to lessen the liquid. The Instant Pot will seal in any moisture so approximately half is needed compared to the stovetop method. Follow the recipe quantities and alakazam!
Recipe Tip
- The first step in most rice recipes is rinsing the rice. But not risotto! The starch in risotto rice is what gives the dish its signature ooze.
- I’ve used zucchini in this vegetarian risotto recipe as it is in season right now. Broccoli, asparagus, mushrooms, kale or green beans are all suitable alternatives.
- I recommend sautéing the zucchini first and then removing it from the pot. This way the sautéed slices will maintain their colour and shape, not disintegrate into a ricey mushy mix.
- So, you’re a risotto veteran and you think you’ve got your ratios down? Stovetop risotto and Instant Pot risotto are not the same. Less liquid is required when using the pressure cooker, so follow the instructions to the letter to avoid a rice soup.
- Al dente is the aim. I strongly suggest manually releasing the pressure when the pot has finished cooking so the rice stays firm and not overcooked.
- Boursin is brilliant for a flavour injection! Thick and creamy so it enhances the risotto texture, loaded with garlic and herbs that pack in no-effort flavour. Pure sorcery!
- However, any soft cheese will work in its place. Goat cheese is strong and stable-y and is especially good in this butternut squash with sage risotto recipe.
- Definitely taste your risotto before serving (of course you would- it’s irresistible!) to see if it needs an extra sprinkling of salt.
Serving suggestions
I think Italy might be my gastronomic home. I mean, who could refuse a 4-course meal, as opposed to a puny 3-courser??
Risotto sits firmly as the second of the four courses, known as primi piatti, and it’s usually a toss up between rice or pasta. Vegetarian risottos are typical so there is space for the subsequent two courses. The first of which is meat-based, the second the dessert or dolce.
While I’m not planning an Italian feast this time, the beauty of this particular risotto is its low maintenance, I would serve a couple of rapidly-ready side dishes, or contorni, like a summer tomato salad with herbs, grilled asparagus with romesco sauce and burrata, or tomato bruschetta from this bruschetta recipe trio (OK, technically that’s antipasti!).
And since you ask, my choice for a meaty secondi piatti; pork osso bucco. Oh, you didn’t ask. Well, it’s out there now.
Storage and leftovers
Being naturally filling, there is always a serving’s worth of leftovers when I make risotto. Luckily, it keeps well. Store in an airtight container and refrigerate for up to 4 days.
Reheat either covered in the microwave or gently on the stovetop. The only issue is who will get to that last portion first?!
More Instant Pot recipes to try
- Instant Pot Dal Makhani
- Instant Pot Whole Chicken
- Instant Pot Cheesy Potato Soup
- Instant Pot Chicken Tortilla Soup
Instant Pot Risotto with Zucchini and Boursin
Equipment
- This is an affiliate link.Instant Pot
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 250g / 8 oz baby zucchini or small zucchini, sliced
- 1/2 onion, chopped
- 1 celery rib
- 3 cloves garlic
- 60ml / 1/4 cup dry white wine
- 250g / 1 1/4 cup risotto rice
- 625ml / 2 1/2 cup chicken or vegetable stock
- 1/2 tsp salt
- 250g / 8 oz Boursin cheese
- 2 tbsp chopped parsley
Instructions
- Press the Sauté button on your Instant pot and add the olive oil, then add the sliced zucchini with a pinch of salt and cook until golden on the outside and softened, then remove to a separate plate. 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, 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. Add the crumbled Boursin cheese and chopped parsley, then stir to combine until melted and creamy. Now add the cooked zucchini and give it another gentle stir, careful not to mash the zucchini. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
