This Instant Pot spring vegetable brown rice risotto makes creamy risotto an easy and delicious weeknight meal! Spring veggies like asparagus, leeks, and snap peas and whole grain brown rice make this dish extra nutritious. (gluten-free, vegetarian, nut-free)
To be honest with you, I haven't ever had the desire to get an Instant Pot. I already have a pressure cooker and a slow cooker. Why would I need one more appliance taking up room in my kitchen? But a client sent me an Instant Pot, requesting a recipe made with it, so I've gotten to know the appliance, and I must say, I'm impressed. The electric pressure cooker makes creamy, dreamy risotto made with nutritious brown rice a reality, even on weeknights!
Why You'll Love This Risotto
This risotto is not only creamy and delicious, it also takes hardly any work! No hours of stirring and no babysitting needed. It is the perfect meal to take advantage of fresh, green spring produce while also giving you a delicious, comforting meal on cooler nights. With nutritious veggies like leeks, asparagus, snap peas, and peas, along with savory parmesan, this risotto with a luxuriously creamy texture is ideal for sharing with your favorite people over a glass of wine - even on a weeknight. Plus, it's made in just one dish!
What Makes This Risotto Healthy?
I love using brown rice for risotto because it's more nutrient dense. Brown rice has the bran and germ, so it contains more fiber, B vitamins, minerals and antioxidants than white rice. This risotto is also full of fiber, antioxidants, and micronutrients thanks to so many delicious veggies! And the creamy, dreamy texture comes with no extra butter or cream!
The Ingredients
- Leeks. Make sure to wash them well to remove any grit. Use the white and very light green parts only.
- Shallot. If you don't have shallot, use a couple cloves of garlic.
- Asparagus
- Snap peas
- Peas. I use frozen. If you're lucky enough to have fresh, add them with all of the veggies.
- Brown rice. I like to use short grain brown rice, but it can be hard to find. Long grain works fine, too!
- White wine. Use a dry wine, such as Pinot Grigio or Sauvignon Blanc. If you don't want to use wine, just use more broth!
- Broth. Vegetable or chicken broth are both good.
- Parmesan. Use the best quality cheese you can find - a block that you grate.
How To Make It
- On the Sauté mode in the Instant Pot, heat the oil, then add the shallot, leek, asparagus, and snap peas. Cook until softened slightly.
- Add the peas and cook another minute or so. Then remove the veggies to a plate so you can cook the risotto.
- In the now-empty pot, add the rice, salt and pepper and stir.
- Add the wine and stir, scraping the bottom of the pot with a wooden spoon. Cook until the wine is cooked off, or a couple of minutes.
- Add the broth, stir and close and lock the lid. Pressure cook on High with the vent sealed for 35 minutes.
- Manually release the pressure carefully with the vent away from your hands and face. Once the valve has released, open the lid.
- Stir in the parmesan and set aside veggies.
- If the risotto looks too soupy, cook for a few minutes on the Sauté mode while stirring. If it is too dry or thick, stir in a bit of broth or milk.
Storing and Reheating Leftovers
- Leftover risotto can be stored in the refrigerator for up to 4 days.
- For the best results, reheat leftover risotto on the stove on low heat. Stir in milk or broth as needed to get a creamy consistency.
More Healthy Brown Rice Risotto Recipes
- Healthy Mushroom Risotto with Brown Rice
- Brown Rice Shrimp and Leek Risotto
- Easy and Healthy Pumpkin Risotto
If you made this recipe, please leave a star rating in the comments!
PrintSpring Vegetable Instant Pot Brown Rice Risotto
This Instant Pot spring vegetable brown rice risotto makes creamy risotto an easy and delicious weeknight meal! Spring veggies like asparagus, leeks, and snap peas and whole grain brown rice make this dish extra nutritious. (gluten-free, vegetarian, nut-free)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: main dish
- Method: instant pot
- Cuisine: Italian
Ingredients
- 1 tsp olive oil
- 1 small shallot, minced
- ½ leek, cleaned and sliced, light and white parts only (about ½ cup)
- 1 small bunch asparagus, woody ends trimmed and cut into 1-inch pieces (about 2 cups)
- 1 cup snap peas
- ½ cup frozen green peas
- 1 ½ cups short grain brown rice
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ cup dry white wine, such as pinot grigio
- 3 ¼ cups low sodium vegetable or chicken broth
- ¾ cup freshly grated parmesan
Instructions
- Set Instant Pot to Sauté mode on Normal. Press +/- buttons until time reads 10 minutes.
- Add olive oil to bottom of pot. Add shallot, leek and asparagus. Cook, stirring until leeks are wilted and asparagus is bright green.
- Add peas and cook, stirring, for about 1 more minute. Remove vegetables from pot and set aside.
- Add rice, salt and pepper to pot and stir.
- Add wine and continue stirring with a wooden spoon, scraping up the browned bits at the bottom.
- Add broth and stir. Close lid and set vent to "Sealing." Set pressure to High and press +/- buttons to reach 35 minutes.
- Once timer goes off, carefully release pressure by turning vent to "Venting." Remove lid once valve has dropped.
- Stir in parmesan and cooked vegetables.
Notes
- If the rice appears too thin or soupy after cooking, return Instant Pot to Sauté mode on low and cook with the lid off, stirring, until thickened and creamy.
- If you need to thin the risotto, add broth or milk as needed.
- Store leftover risotto in an airtight container in the refrigerator.
Keywords: instant pot risotto, spring vegetable risotto, brown rice risotto
This post was originally published April 2018 and has been updated.
Jane says
This recipe sounds so delicious but unfortunately I don't have an instant pot! Could this be made on the stove and if so, what would you do and would any measurements change?
Kaleigh says
Hi Jane! You can follow the instructions for my mushroom risotto, but use the spring vegetables instead of the mushrooms! https://livelytable.com/healthy-mushroom-risotto/
Jane says
Oh that's great, thank you so much! I can't wait to try it!!
Carol says
I want to make a brown rice risotto. I have the short grain rice, lots of veggies and the IP. So I've looked at a few different recipes to get ideas of timing and quantities. What is confusing is the liquid volume is different for several recipes. One had one cup rice to 1 and a half total liquid. One had 1 and a half cups rice to 5 cups liquid. Your recipe has good reviews so I'm going with your quantities although the veggies will be different. The other difference is that two recipes including yours say saute the veg then remove it while the rice cooks (not how I'd make it stove top), another leaves the veg in - decisions! I wonder if I could leave some in like onions, and remove others to add later. Well I better get cooking.
Kaleigh says
I had that same experience when researching for this recipe! I think it depends on the vegetables you're using. The cook time is quite long, so some veggies you wouldn't want getting mushy. Things like onions are probably fine to leave in, though!
Kristine says
I only have a huge bag if long grain brown rice (Costco) so I don't want to buy another bag of rice just to get short grain. What adjustments would I have to make to this recipe? Sounds amazing! Can't wait to try it!!!
Kaleigh says
Hi Kristine,
I think long grain would work just fine without any adjustments. Short grain is just more traditionally used in risotto!
Jason says
If I want to double the recipe, how does it change cooking time???
Kaleigh says
Hi Jason! Doubling the recipe shouldn't change the cooking time.
Jill says
So delicious! Came out perfect-thank you so much for sharing this recipe!
Kaleigh says
Hi Jill, so glad you liked this recipe. Thanks for stopping by to comment!