Add the butter to an Instant Pot, or electric pressure cooker, on the sauté function.
Add onions and garlic, sauté 4-5 minutes.
Add the arborio rice and toast it in the bottom of the Instant Pot for 2-3 minutes.
Add the vegetable broth to the Instant Pot. Place the lid on the Instant Pot and make sure it is set to “sealing”.
Press the cancel button on the Instant Pot to turn off the saute funtion, then press the manual button and set the Instant Pot to high pressure for 6 minutes.
After the cooking time is up, wait 10 minutes, then release any remaining pressure before unlocking the lid.
Remove the lid and stir in the pesto and parmesan cheese.
Roasted Cherry Tomatoes
While the risotto is cooking in the instant pot, prepare the roasted cherry tomatoes.
Preheat the oven to 400°F.
Toss the cherry tomatoes and 4 whole garlic cloves with olive oil, balsamic vinegar, Italian seasoning, sea salt and black pepper.
Spread the tomatoes out on a foil-lined baking sheet and place in the oven for 20 minutes.
If you’d like to add sausage to the bowls, roast the sausage in the oven on a separate baking sheet at the same time and temperature as the cherry tomatoes.
Bowls
Divide the risotto between four bowls.
Top with the roasted cherry tomatoes.
Slice the sausages and add one sliced sausage link to each bowl.
If desired, add burrata cheese and basil leaves to each bowl.
Notes
The nutritional information provided does not include the toppings, only the nutrition for the pesto risotto.
To make this recipe vegan, use a non dairy butter, vegan parmesan style cheese and pesto that does not contain dairy, like this Kale Pesto.