Name: Instant Pot Broccoli Cheese Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 head of broccoli cut into florets (2 cups); ½ cup of water; 7 cloves of garlic chopped; 1 T olive oil; ½ cups dry white wine; 2 cups Arborio rice; 4 cups of vegetable or chicken broth + ¼ cup; 1 cup extra sharp white cheddar shredded (I used Cracker Barrel (plus 1-2 T finely shredded for topping)); ½ cup parmesan cheese grated; ¼ teas crushed red pepper; ½ teas black pepper; ½ teas salt

5 from 1 vote

Instant Pot Broccoli Cheese Risotto

I will continue to say that the Instant Pot makes perfect Risotto! Here is another Vegetarian Risotto Recipe! The flavors of Broccoli Cheese soup are so comforting and delicious – I thought it would be great to blend those in with a Vegetarian Risotto Recipe! And with the Instant Pot – you can enjoy Risotto without the arm workout with all the stirring! Before posting this, my sister Becky made this for her and her husband, and they said it was one of their favorites! Photo credit also goes to Becky. Hope you enjoy this as much as we did!

Course Main Course

Cuisine American

Keyword vegetarian

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

1 head of broccoli cut into florets 2 cups
½ cup of water
7 cloves of garlic chopped
1 T olive oil
½ cups dry white wine
2 cups Arborio rice
4 cups of vegetable or chicken broth + ¼ cup
1 cup extra sharp white cheddar shredded I used Cracker Barrel (plus 1-2 T finely shredded for topping)
½ cup parmesan cheese grated
¼ teas crushed red pepper
½ teas black pepper
½ teas salt

Instructions

Start with the Broccoli by putting the broccoli florets and ½ cup of water in the Instant Pot.
Place lid on and set vent to seal.
Set Instant Pot to manual for 1 minute.
When complete, quick release, remove / drain broccoli and set aside.
Next, set Instant Pot to sauté, and sauté garlic with olive oil for 1-2 minutes.
Add white wine, and sauté for 1 minute more.
Add rice and stir to combine.
Turn off Instant Pot.
Add broth, stir to combine.
Place lid on and set vent to seal.
Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
Meanwhile, chop your broccoli.
When Instant Pot timer is complete, quick release.
Remove lid and add broccoli, cheese, salt, crushed red pepper, and black pepper, ¼ cup of broth.

Recipe Notes

If you are in the mood for another Vegetarian Risotto Recipe, try my Instant Pot Zucchini Risotto recipe or my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema recipe.

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March 4, 2019 at 1:27 pm

[…] another Instant Vegetarian Risotto Recipe on a food prep Sunday too. Be sure to also check out my Instant Pot Broccoli Cheese Risotto, Instant Pot Zucchini Risotto, and my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese […]
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M
May 1, 2022 at 8:00 pm

Super delicious! I’ve made risottos in the instant pot in the past and I often found they came out dry, just like normal rice. This one came out so creamy, you definitely got the liquid proportions perfect. I turned the instant pot back on to saute to reheat the broccoli and melt the cheese, and the stirring brought out even more starches that made it creamier. Thanks for the great recipe!
1. Jennie
  May 7, 2022 at 10:29 am
  
  Thanks! I’m so happy that you enjoyed it! I also love how you finished it off, will have to try it out! 🙂