Spring Vegetable Instant Pot Brown Rice Risotto

spring vegetable brown rice risotto in a bowl with a gold spoon in it.

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)


  • 1 tsp olive oil
  • 1 small shallot, minced
  • 1/2 leek, cleaned and sliced, light and white parts only (about 1/2 cup)
  • 1 small bunch asparagus, woody ends trimmed and cut into 1-inch pieces (about 2 cups)
  • 1 cup snap peas
  • 1/2 cup frozen green peas
  • 1 1/2 cups short grain brown rice
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup dry white wine, such as pinot grigio
  • 3 1/4 cups low sodium vegetable or chicken broth
  • 3/4 cup freshly grated parmesan


  1. Set Instant Pot to Sauté mode on Normal. Press +/- buttons until time reads 10 minutes.
  2. Add olive oil to bottom of pot. Add shallot, leek and asparagus. Cook, stirring until leeks are wilted and asparagus is bright green.
  3. Add peas and cook, stirring, for about 1 more minute. Remove vegetables from pot and set aside.
  4. Add rice, salt and pepper to pot and stir.
  5. Add wine and continue stirring with a wooden spoon, scraping up the browned bits at the bottom.
  6. Add broth and stir. Close lid and set vent to "Sealing." Set pressure to High and press +/- buttons to reach 35 minutes.
  7. Once timer goes off, carefully release pressure by turning vent to "Venting." Remove lid once valve has dropped.
  8. Stir in parmesan and cooked vegetables.


  • 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