Instant Pot zucchini parmesan risotto is an easy one pot dish to make when you have a lot of garden zucchini on hand. Sautéed onion, zucchini, and garlic mixed with stock and arborio rice in the Instant Pot. Mix in the cheese at the end and voila!
Tomato season is sort of winding down.
This is the time of year when you go to move aside those zucchini plant leaves and BOOM.
You see the most giant zucchini that is larger than my 7-year-old’s forearm.
It happens all the time.
I tended my Dad’s garden one summer and I went and checked these plants twice a week.
Alas, you always miss one of those mega zucchini.
Right?!?!
I can only eat so much zucchini or zoodles or zucchini bread.
Zucchini is not one of Mike’s favorite vegetables.
I thought he would pass out when I offered him stuffed zucchini for an entree last summer.
It is just too zucchini forward of a dish for him.
Zucchini parmesan risotto and all risotto in general, is so easy to make in the Instant Pot.
Start by dealing with that zucchini ahead of time.
Zucchini is full of liquid. You need to salt it and let it sit overnight in a mesh strainer over a bowl or wring out all the liquid using a dish towel.
Draining the zucchini is KEY to making a creamy and not overly watery risotto.
Instant Pot zucchini parmesan risotto starts with a little olive oil and sautéed onion and garlic.
We add the drained shredded zucchini once the onion is translucent and the garlic fragrant.
The shredded zucchini only needs a minute or two.
Then toast the risotto rice so it absorbs all that garlic oil.
Stir in veggie stock or water and seal the lid.
After about 6 minutes in the Instant Pot, remove the lid, and add in the cheese.
It is so easy and hands off!
Season the risotto with salt and pepper to taste.
Always top with more cheese!
This dish is full of so much flavor that even the zucchini hater will not be able to form a complaint.
If you are looking for another meat-free Instant Pot risotto, try this pumpkin and brown butter one.
If you need a classic, stove top risotto, try this carbonara risotto.
Or! Try this mushroom baked risotto for another hands off, non-Instant Pot version.
Instant Pot Zucchini Parmesan Risotto
Creamy Instant Pot Zucchini Risotto filled with lots of onion, garlic, and Parmesan Cheese.
Ingredients
- 1 medium zucchini, grated
- 4 tbsp unsalted butter
- 1/2 yellow onion, diced
- 2 garlic cloves, grated
- pinch of crushed red pepper flakes
- salt to taste
- 1 cup arborio rice
- 2 cups vegetable stock or water
- 1/4 cup freshly grated Parmesan Cheese
Instructions
- Either the night before or an hour before cooking, add the grated zucchini to a mesh strainer set inside a mixing bowl. Season with a good pinch of salt and let the zucchini stand. You can leave the bowl and strainer in the fridge overnight or if you forget, let it sit out on the counter for an hour. Use the back of a spoon or your hand to press out all the liquid from the zucchini. You can also add the grated zucchini to a clean dish towel and wring out all the liquid over the sink.
- Set the Instant Pot to Sauté and once the display reads HOT, add the butter and onion. Sauté for about 4 minutes until translucent.
- Mix in the garlic, salt, and crushed red pepper. Cook until the garlic becomes fragrant.
- Add the drained and grated zucchini. Mix to combine and sauté for a minute or two.
- Mix in the rice and toast for a minute. Turn off the Sauté function by hitting CANCEL.
- Pour in the water or stock. Mix to combine.
- Cover with the lid and the vent in the sealed position. Press the PRESSURE COOK button. Ensure the light is underneath HIGH PRESSURE. Use the +/- buttons to adjust the time until it reads 6 minutes.
- When the timer sounds, press CANCEL, quickly release the pressure, and remove the lid. Mix in the cheese and let the risotto stand for about 2-3 minutes for all the remaining liquid to absorb.
- Taste and adjust the salt and pepper to taste.
- Serve in a bowl with more cheese and freshly chopped basil or parsley on top.
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