Food Faith Fitness · by Eric Esposito★ 5.0 (1)
Instant Pot Risotto
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 16%
CARBS 52G56% OF CAL
2G FIBER46G OTHER4G TOTAL SUGAR
FAT 15G36% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with arborio rice, vegetable broth, peas, butter, and parmesan in the Instant Pot. Rich and comforting, it needs no constant stirring.
mainitaliangrain bowl🥘 pressure cookergluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 16%
CARBS 52G56% OF CAL
2G FIBER46G OTHER4G TOTAL SUGAR
FAT 15G36% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 499mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 89mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.