Instant Pot Risotto 3 Ways: Pesto Parmesan, Mushroom & Fresh Tomato

Instant Pot Risotto 3 Ways

Making risotto has never been this easy, learn to make this Instant Pot Risotto 3 ways: pesto parmesan, mushroom and fresh tomato. Use your fancy new kitchen tool or pressure cooker to recreate this usually complex dish in under 10 minutes!

Instant Pot… Or Not

If you don’t have an Instant Pot or pressure cooker, you can still make these using the traditional risotto method. Use the same ratio of rice to broth, instead heating your broth in a small saucepan and using a ladle to gradually add warm broth to your rice as it cooks. This method will take longer, but will still be delicious! As the Instant Pot recipes below require you to add other ingredients in AFTER risotto is fully cooked, you can follow the same steps with the traditional cooking method over a stovetop.

instant pot risotto 3 ways

Pesto Parmesan

Who doesn’t love pesto? It’s one of my favorite green sauces because it is so versatile. In my recipe below I use pistachios as the nut but you could use classic pine nuts or get a little more adventurous with some almonds or cashews. You could even add some more greens like kale or spinach in with your basil to amp up the health factor in this dish. Have fun with this version and use what you have in your kitchen OR grab a tub of pesto from the grocery store and make things even easier for yourself.

I like to mix a few tablespoons of pesto into the risotto after releasing the steam from the Instant Pot and then using another spoonful of pesto as a garnish; with extra parmesan of course!

instant pot risotto 3 ways

Mushroom

Mushrooms may be an acquired taste to many, but they are definitely a winner in my book. Especially when caramelized in butter and seasoned with a little salt; what’s not to love? The only extra step for this recipe is slicing up your mushrooms and sautéing them in a little butter before topping your creamy risotto!

E A S Y.

instant pot risotto 3 ways

Fresh Tomato

This Fresh Tomato version of our Instant Pot risotto has a special place in my heart because I created it with leftovers I had in my fridge. A few overripe tomatoes, some very green onions and a couple tablespoons of garlic butter? It seemed like destiny to me and I know you’re going to love it.

Ok, now that you have the overview… it’s time to pick which of the risotto 3 ways you want to make!

Before We Get Started…

Click on the Allergen Icons below to find more allergy friendly recipes like this one!

This recipe does not contain the following allergens:

Wheat Free Tree Nut Free Soy Free Egg Free

Shellfish Free Fish Free Peanut Free

Got 10 Minutes? Let’s Get Cooking!

Instant Pot Risotto 3 Ways: Pesto Parmesan, Mushroom & Fresh Tomato

  • Servings: 3-4
  • Difficulty: E A S Y
  • Print

learn how to make risotto 3 ways in your instant pot

If you don’t have an Instant Pot or pressure cooker, you can still make these using the traditional risotto method. Use the same ratio of rice to broth, instead heating your broth in a small saucepan and using a ladle to gradually add warm broth to your rice as it cooks. This method will take longer, but will still be delicious! As the Instant Pot recipes below require you to add other ingredients in AFTER risotto is fully cooked, you can follow the same steps with the traditional cooking method over a stovetop. 

Ingredients

For the Risotto:

1 onion, diced

2 tbsp butter

3 cloves garlic, minced

2 cups arborio rice

4 cups vegetable stock

1/4 cup white wine

2 tbsp salt

2 tbsp pepper

For the Pesto Parmesan Version:

1/2 cup freshly grated parmesan cheese

3 tbsp pesto

For the Mushroom Version:

4-5 shiitake mushrooms, sliced into medium sized pieces

2 tbsp butter

1 tsp salt

1/2 cup freshly grated parmesan

For the Fresh Tomato Version:

3 ripe medium sized tomatoes

1/2 cup freshly grated parmesan

Directions

In your instant pot on sauté mode, combine 2 tbsp butter and your diced onion. When the onion is translucent, add in garlic and continue to stir for 1 minute. Add in rice and stir for another minute. Pour in white wine and stir until it is completely absorbed. (IF MAKING THE FRESH TOMATO RECIPE, ADD IN DICED TOMATOES HERE). Add in veggie stock and salt and pepper. Close the instant pot and cook on high pressure for 7 minutes. Release steam and open your pot.

For the Pesto Parmesan Risotto:

Stir in 2 tablespoons pesto and the parmesan cheese. Serve and add additional pesto and any remaining parmesan cheese as a garnish if desired.

For the Mushroom Risotto:

Stir in the parmesan cheese. Close the instant pot to keep the risotto warm. In a small frying pan melt the butter and add in the mushrooms. Sauté until they are caramelized on both sides, about 5 minutes. Season with salt. Serve the risotto and garnish with mushrooms or stir mushrooms in. Garnish with parmesan cheese.

For the Fresh Tomato Risotto:

This version requires you to dice up the tomatoes and add them in BEFORE cooking the risotto! Noted above in the Risotto recipe. Once the risotto is cooked, stir in parmesan and garnish with diced green onions.

And just like that, you know how to make risotto 3 ways!

Additional Notes:

Quick Pesto Recipe:

In a food processor combine 2 cups basil, 2 cloves garlic, tbsp salt, 2 tbsp pepper and 3 tbsp pistachios. Pusle and drizzle in 1/2 cup of olive oil slowly while pulsing. Continue to pulse until desired consistency is achieved. Add more olive oil if needed. Add 1/4 cup parmesan if desired.

Check out the following for a more traditional stovetop risotto recipe:

Four Ingredient Risotto with Bacon and Leeks

You can try this recipe with the risotto 3 ways ideas above!

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