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Instant Pot Lentil Risotto
Course
Side Dish
Cuisine
American
Keyword
Lentil Risotto, lentils, rice
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
403
kcal
Author
Corrie
Ingredients
1
cup
lentils
soaked overnight
1
cup
rice
1
tablespoon
olive oil
1
onion
chopped
1
stalk
celery
chopped
1
tablespoon
parsley
chopped
2
garlic cloves
700
ml
vegetable stock
50
ml
white wine
Instructions
Turn on the instant pot and select sauté.
Add olive oil and heat it for a while.
Add parsley, celery and sauté for 1 minute.
Add rice, garlic and mix well. Sauté for 1 more minute.
Add lentils, wine and stock in the pot.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure quickly through steam vent.
Open the lid and mix well.
Serve and enjoy.
Nutrition
Calories:
403
kcal
|
Carbohydrates:
72
g
|
Protein:
16
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
716
mg
|
Potassium:
598
mg
|
Fiber:
16
g
|
Sugar:
4
g
|
Vitamin A:
521
IU
|
Vitamin C:
6
mg
|
Calcium:
55
mg
|
Iron:
4
mg