Pesto Risotto

2 servings

1 tablespoonoil of choiceI like to use extra-virgin olive oil or avocado oil

1 cuparborio rice

2 cups + 2 tablespoonsvegetable broth or water4 cups for stovetop method

1 teaspoonsea salt or pink salt

½ cupprepared pestohomemade pesto or store-bought

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Press the saute function button on your Instant Pot pressure cooker. Add oil and rice. Saute for 2 minutes.
Press cancel to turn off saute function. Stir in water and salt.
Place the lid on and cook on manual high pressure for 6 minutes.
While waiting for it to cook, prepare your favorite pesto. I like this vegan cashew pesto.
When the Instant Pot is finished cooking, carefully quick release the pressure. Fluff the risotto with a fork.
Gently fold in prepared pesto.
Serve and enjoy!

In a large pot bring the vegetable broth or water to a low simmer.
Meanwhile in a large skillet or pot, heat oil over medium heat. Add rice and saute for 2 minutes.
Add a ladle of hot broth/water to the sauteed rice. Let sit until the broth is mostly absorbed. Repeat with remaining broth, using only a ladle a time until the all the broth is absorbed. The risotto should have a creamy consistency when finished. If it's too dry, add more broth; if it's too wet, let it cook longer until absorbed.
Turn off heat and stir in salt and pesto.
Serve and enjoy!