The instant pot makes risotto a snap. But too often the result is a mush or creamy (goodness) without the mouth feel of the fine grains. This risotto may not be as easy as a one pot meal, but the extra steps are certainly worth the results. Big hit with the big family tonight!
Tip: Nights can be a busy and tired time for anyone. Meal prep can be made easy for this dish by cutting the veggies any time up to a day in advance.
Roasted Risotto
Ingredients
Instructions
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Wash and dice your leaks (just the white parts) and chop the onion. Add the butter to the instant pot on SAUTE setting and cook the leaks and onion until transluscent.
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Add the rice and continue on saute for another couple of minutes. Add vegetable broth and set the instant pot to pressure cook for seven minutes, then perform a quick release. *If you are using unseasoned vegetable broth, this would be the time to add 1-2 tsp of salt.
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Meanwhile cut vegetables into one inch pieces (or less). Place on roasting sheet or oven stoneware and sprinkle with salt and olive oil. Roast for 10-15 minutes at 400° or until they take on some color, being mindful not to burn.
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When the rice is done, stir the roasted veggies into the instant pot. Zest your lemon, and squeeze the juice and pour over right before serving.
