This recipe for tomato risotto cooked in an Instant Pot is perfect for a light lunch or dinner, made from pantry staples and very little effort required.
How to Cook Tomato Risotto in an Instant Pot
This is a light summer risotto, combining the Mediterranean flavors of tomato, basil and lemon. It makes a perfect light dinner on its own or served with a side salad, but is also a great side dish for a main meal alongside grilled chicken or steak.
One of the reasons I love this risotto is that most of the ingredients are pantry staples. I have used a can of cherry tomatoes for this recipe, though you could use a can of chopped tomatoes if you prefer.
Dried herbs can be used in place of fresh herbs, but try to use fresh basil if you can as it really will make a difference to the final flavor.
If you are a big fan of cheese (like I am), then I would definitely recommend adding extra Parmesan, or stirring through some feta for some additional salty cheesy goodness!
Alternatively, you can easily convert this recipe to a vegan risotto by swapping the butter for olive oil, and leaving out the Parmesan cheese or substituting nutritional yeast.
How to cook tomato risotto in an Instant Pot with (mostly) pantry staples.
- 1 cup Arborio rice
- 1 brown onion, (finely diced)
- 3 cloves garlic, (crushed)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp thyme, (fresh or dried)
- 14 oz cherry tomatoes (1 tin)
- 2 cups water
- 2 vegetable stock cubes
- ¼ cup Parmesan cheese, (grated)
- 1 cup baby spinach leaves
- 10 leaves fresh basil , (roughly chopped)
- 3 tbsp basil pesto
- ½ lemon (juice)
- salt and pepper, (to taste)
Prepare the risotto
- Set Instant Pot to 'Sauté'.
- Add the butter and olive oil. When the butter is melted, add the onion and garlic and cook until fragrant (approx 2 minutes).
- Add the rice and stir for 1 minute until coated by the oil in the pan (approx 1 minute).
- Add the cherry tomatoes, thyme and water, and crumble in the stock cubes.
- Stir well to combine, then allow it to come to the boil.
Pressure cook the risotto
- Press ‘Cancel’ to end the Sauté program when the risotto has come to the boil.
- Close and lock the Instant Pot lid. Ensure that the steam release handle valve is set to ‘Sealing’.
- Press the ‘Pressure cook’ button, and set it to pressure cook for 5 minutes.
- When the time is up, use the quick release option to open the Instant Pot (press ‘Cancel’ then carefully turn the steam release handle to the ‘Venting’ position). When the float valve has dropped, open the Instant Pot.
- Stir through Parmesan, baby spinach leaves, basil pesto, fresh basil, lemon juice and butter, season to taste with salt and pepper. Serve.
Amount Per Serving: Calories: 514Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 32mgSodium: 1293mgCarbohydrates: 52gFiber: 6gSugar: 10gProtein: 15g
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