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!

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A bowl of pesto risotto with parmesan and basil

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.

Want to know the secret of all secrets? I don’t even use a real Instant Pot. I’m working with an off-brand quick pressure cooking system I was gifted a few years back that works wonders. Check mine out here.

Pesto parmesan

Who doesn’t love pesto? It’s one of my favorite green sauces because it is so versatile.

In the recipe below I use pistachios as the nutty element 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.

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!

Two bowls of mushroom risotto with parmesan and arugula

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.

Fresh tomato

This Fresh Tomato version of this 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 and get cooking!

A bowl of fresh tomato basil risotto.
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A bowl of pesto risotto with parmesan and basil

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

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 34 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

Scale

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
  • 12 tsp salt
  • 2 tsp pepper

For the Pesto Parmesan Version:

  • 1/2 cup freshly grated parmesan cheese
  • 3 tbsp pesto

For the Mushroom Version:

  • 45 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


Instructions

  1. 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.
  2. 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).
  3. 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:

  1. 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:

  1. 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:

  1. 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!


Notes

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. 

Additional notes:

Get my favorite quick pesto recipe here!

Three pictures of Instant Pot Risotto 3 Ways, with mushrooms, arugula and fresh tomatoes.