Instant Pot Broccoli Risotto with Lemon for Busy Weeknights

Creamy risotto usually means constant stirring, patience, and a lot of dairy. What if you could get the same luxurious texture in under 30 minutes with almost no effort?

This Instant Pot broccoli risotto with lemon is proof that comfort food can be fast, plant-based, and weeknight-friendly. The pressure cooker does all the hard work, while bright lemon and tender broccoli keep things fresh and balanced.

If risotto has ever intimidated you, this recipe is about to change everything.

Why Make Broccoli Risotto with Lemon in the Instant Pot?

I’ll admit, I dislike cleaning up after making any rice-based dish on the stovetop. It can get worse if you get distracted for even a minute and the rice boils over.

With the Instant Pot, you don’t have to worry about it so much. As long as the lid is on tight, it’s not going to boil over. Then I just have to remember not to “get busy with something else” halfway across the house so I can make this broccoli risotto in a timely fashion without overcooking anything.

Plus, after making the risotto, cleaning your Instant Pot should be super easy. It’s like those “one-pot” recipes that make cleanup easy. All you have to do is clean the insert.

Why Does This Broccoli Risotto with Lemon Recipe Work?

The secret is the type of rice you use!

Every genuine risotto recipe is going to call for Arborio rice. This is a short-grain Italian rice with a high amylopectin starch content that releases slowly while cooking. The slow release of this starch makes the creamy texture possible even if you don’t use any dairy in this recipe.

According to the University of Arkansas Division of Agriculture, Arborio Rice goes through less milling than other types of rice, which means it retains more starch and can absorb more liquid. A pound of this rice can absorb up to six cups of water without getting mushy – a common problem with other types of rice.

A Closer Look at the Ingredients in Broccoli Risotto with Lemon

The breakdown below explains what each ingredient contributes.

Arborio Rice

1 1/2 cup arborio rice

You may notice that this recipe actually lacks dairy and even uses vegan butter. Arborio rice actually contributes most of the creaminess in this recipe. One reason for this is that it’s processed differently from other types of rice.

Fresh Broccoli

2 cups broccoli

There are actually a lot of vegetables you can use in risotto, but today we’re using broccoli. Its mild flavor actually pairs well with the other flavors in this recipe, like lemon and dill.

Vegan Butter

3 tablespoons vegan butter

Surprised that there’s such a thing as vegan butter? I was, too, at first. This is important for sautéing the onions and garlic in, plus it contributes a bit to the dairy-like creaminess of the risotto.

Onions and Garlic

1/2 cup sweet onion

4 garlic cloves

Onions and garlic are versatile and can add additional depth to a savory recipe like risotto.

Vegetable Broth

4 cups vegetable broth

Vegetable broth is an especially flavorful way to add liquid that the rice can cook in.

Red Pepper Flakes, Lemon Zest, and Lemon Juice

• 1/4 teaspoon red pepper flakes
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice

These ingredients add additional flavor. The red pepper flakes add a mild level of spiciness to it, while the lemon zest and juice add just a bit of acid.

Nutritional Yeast

2 tablespoons nutritional yeast

This yeast is typically used as a replacement for cheese in vegan recipes. In this case, it’s a replacement for the Parmesan that is most commonly used in risotto.

Quick Note: This recipe uses mainly fresh ingredients, and I don’t advise using dried or frozen! Fresh is key to keeping this risotto flavorful. Remember, you want a finished vegan dish that seems like you cooked for hours over the stove.

If you’re making this to serve to your houseguests when you have company over, you don’t even have to tell them you did it in the Instant Pot.

Method for Making Instant Pot Broccoli Risotto

Tip for using your Instant Pot: Even after the timer goes off, it is still hot in there! Switching the pressure valve over to Quick Release in a timely fashion can help keep the food inside from overcooking.

Step One: Lightly Steam Broccoli

You can choose whether to steam the broccoli in the Instant Pot, on the stovetop, or in the microwave.

First, cut the broccoli into medium-sized florets, about 1.5 inches in diameter. Add a cup of water to the Instant Pot insert. Then, if you have a steamer basket for your Instant Pot, place it in the insert. Add broccoli to the steamer basket.

(It’s okay if you don’t have a steamer basket. Just add the broccoli above the water.)

Here’s a nifty trick: You can actually set your Instant Pot to pressure cook for 0 minutes if you don’t want to have it cook what’s in it for all that long.

Set the Instant Pot to cook on low pressure for 0 minutes. The broccoli will cook for as long as it takes for the Instant Pot to get to full pressure.

Then release the pressure manually with the Quick Release so the broccoli doesn’t overcook. Remember, you just need it lightly steamed.

The entire process should take less than 10 minutes.

Step Two: Saute Onion and Garlic

Finely chop 1/2 cup of sweet onion and mince 4 cloves of garlic. Rinse out the insert for your Instant Pot, dry it, and then add 1 1/2 tablespoons of butter.

Select the Saute setting on your Instant Pot. Melt the butter, then add the onion and garlic. Sauté for 2-3 minutes until the onion is translucent.

Step 3: Add rice.

Add the rice and stir for 2-3 minutes to toast it. Toasting the rice helps avoid mushy risotto.

Step 4: Add vegetable broth and remaining butter.

Gradually stir in 4 cups of vegetable broth and 1 1/2 tablespoons of butter.

Quick note: The vegetable broth should be at room temperature (not refrigerated) when you add it. This avoids shocking the rice and speeds up the simmering process.

Step 5: Let the Instant Pot do its thing.

Hit Cancel. Secure the lid in place, turn the valve to seal it, press the Manual button, and set it to cook for 7 minutes.

When the timer is up, turn the valve to Venting for Quick Release. Once the pressure is released, open the lid and give the rice mixture a good stir.

Step 6: Sauté broccoli and remaining ingredients with the rice

Turn the Instant Pot back to Sauté. Add broccoli, dill, garlic powder, red pepper flakes, lemon zest, and lemon juice, and stir well. Sauté and stir for 1-2 minutes.

Step 7: Serve with your favorite main dish

Add nutritional yeast if using. Spoon evenly into bowls and serve hot.

Nutrition Information in This Broccoli Risotto with Lemon Recipe

We get this nutrition information from VeryWell Fit’s nutrition calculator and base it on the recipe as shown. It is approximate and will depend on the exact ingredients and amounts used

• Servings: 6
• Calories per serving: 644
• Total Fat: 43g
• Saturated Fat: 26.3g
• Cholesterol: 108mg
• Sodium: 555mg
• Total Carbohydrates: 58.7g
• Dietary Fiber: 6.4g
• Total Sugars: 5.4g
• Protein: 12.3g
• Vitamin D: 28mcg (140% RDA)
• Calcium: 242mg (19% RDA)
• Iron: 5mg (27% RDA)
• Potassium: 960mg (20% RDA)

Want to learn more about the nutritional information in this recipe? You can explore accurate, science-backed data using the USDA FoodData Central database.

Suggested Substitutions and Variations for Broccoli Risotto with Lemon

One of the best things about this risotto is how flexible it is. If you’re missing an ingredient or want to switch things up, here are a few easy substitutions and variations to make it your own.

How to Serve Instant Pot Risotto

This creamy vegan risotto is the perfect dinner side dish to grilled tofu or vegetables. I also like to pair this broccoli risotto with a good salmon dish, grilled asparagus, and a nice garden salad with creamy avocado dill dressing. It would be a great light lunch, and it is perfect to make ahead for a busy week.

This vegan risotto recipe can be made ahead as well! It keeps well in the refrigerator for up to 3 days. I often like to make this ahead of time on the weekend so I can have it for lunch during a busy weekday.

Frequently Asked Questions About Risotto

Want to try it but aren’t sure how it’s going to turn out? I get that – risotto can be intimidating for beginners! These common questions will hopefully help you get started. If you don’t see yours, let us know in the comments.

I have trouble getting my rice perfect!

It is tricky! Many common issues have an easy fix, though:

• Too gummy: The rice needs to be rinsed off after cooking. This isn’t as necessary for risotto, but gumminess can indicate excess starch.
• Uneven cooking: Most often, this is caused by lifting the lid too soon while it’s cooking.
• Mushy rice: This is typically caused by stirring the rice while cooking, which releases extra starch, or using too much liquid. Toasting the rice before you add the broth to the risotto also helps avoid mushiness in recipes like this one that require more liquid than cooking rice alone would normally call for.
• Burned rice: Using too little liquid, cooking it for too long, or using a too-high heat setting can cause this.
• I don’t think it’s fluffy enough. The rice may need a resting period to get a nice, fluffy texture. Often, what I’ll do is remove the rice from the heat when it’s done cooking and let it sit while I’m finishing up everything else that will go with my dinner.

Can I use vegetables other than broccoli in risotto?

You bet! I also like sautéed mushrooms in risotto. Any combination of peas, carrots, asparagus, zucchini, and yellow squash is good too.

Are fresh vegetables always better than frozen for risotto?

I always feel like vegetables lose something when they’ve been frozen. If you do use frozen, be sure to thaw them out completely and dry them. This avoids slowing down the cooking process and adding too much water.

Your Turn—Let’s Talk Risotto!

Did you like this broccoli risotto with lemon? Is there something you think we could improve? Do you have a favorite risotto recipe? Be sure to let us know in the comments!