Instant Pot Risotto with Spring Vegetables

Did you know you can make risotto in the instant pot?  Normally making risotto is quite labor intensive. Making it in the instant pot is super easy and the results are just as creamy, indulgent, and delicious as if you labored over the stove babysitting it for half an hour.

So, if you want to try making risotto at home, I suggest you give this method a try.

You can totally make classic risotto with this method.  This specific recipe calls for some spring vegetables to be added at the end after the risotto has cooked.  If you want a classic risotto without the veggies, just leave them out.

Risotto is made with Arborio rice, which can sometimes be hard to find.  I had to check a few grocery stores before I found one that carried it.

Wine is also used when making this recipe.  If you don't want to use wine when making your risotto, it will still work.  Simply skip the step where you add the wine and cook it off, and add an extra 1/4 cup broth.

Risotto needs to be served as soon as it is ready, as it tends to firm up fairly quickly.  If, after you have cooked the risotto and added all the other ingredients, it seems too firm, add a little broth to loosen it up.

If you have leftovers store them, tightly covered, in the refrigerator and then reheat with some broth to loosen up the risotto again.  Or, you can use it as is and make some arancini (fried risotto balls). So, so, so, good!

If you have wanted to try making some risotto, but have been intimidated by the labor-intensive nature of it, I suggest you give this recipe a try. 

Perfect, Creamy, Indulgent, and EASY Instant Pot Risotto!