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Vegetable Risotto Vegetable Risotto

Easy Pesto Risotto with Sun-Dried Tomatoes

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Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 10 min.

Makes

8 servings

Updated: Feb. 13, 2024
I love this recipe because the pressure cooker does the work for you. I'm able to make the rest of my meal while the rice is cooking. Be sure to use arborio rice with this recipe. —Carrie Dault, Baxter, Tennessee
Easy Pesto Risotto with Sun-Dried Tomatoes
Easy Pesto Risotto with Sun-Dried Tomatoes Recipe photo by Taste of Home
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Ingredients

  • 1 tablespoon olive oil
  • 1-1/2 cups uncooked arborio rice
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 3/4 cup shredded Parmesan cheese
  • 1 jar (8 ounces) julienned oil-packed sun-dried tomatoes, drained
  • 2/3 cup prepared pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add rice; cook and stir until rice is coated, 1-2 minutes. Press cancel. Add broth.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in Parmesan, sun-dried tomatoes, pesto, salt and pepper; heat through. If desired, serve with additional Parmesan.

Nutrition Facts

3/4 cup: 328 calories, 16g fat (4g saturated fat), 7mg cholesterol, 759mg sodium, 39g carbohydrate (1g sugars, 2g fiber), 9g protein.