Instant Pot Risotto
Ingredients
The base
-
1
cup
arborio rice
-
2½
cups
low-sodium veggie broth
-
½
cup
vegan Syrah wine
The aromatics
-
½
small
yellow onion, thinly sliced
-
2
tablespoons
finely chopped garlic
-
½
teaspoon
dried thyme
The vegetables
-
3
tablespoons
vegan butter
-
3
cups
thinly sliced mushrooms
The seasoning
The finishing touches
-
7
tablespoons
freshly grated vegan parmesan cheese
-
fresh
parsley, for garnish
Instructions
- Set the Instant Pot to SAUTE on HIGH and melt the vegan butter.
- Add the sliced onion and cook until softened and slightly browned.
- Stir in the garlic and dried thyme, cooking until fragrant.
- Add the mushrooms and salt, cooking until the mushrooms have softened.
- Pour in the wine and scrape the bottom of the pot to remove browned bits.
- Add the veggie broth and stir well.
- Mix in the vegan parmesan cheese and arborio rice, then secure the lid.
- Select the 'Pressure Cook' option and set to HIGH for 12 minutes.
- Allow natural pressure release for 10 minutes, then let it rest for another 5-10 minutes.
- Remove the lid, stir the risotto, and adjust seasoning with salt if needed.
- Serve garnished with fresh parsley and additional vegan parmesan cheese.
Nutrition Facts (estimated)
Servings
4-5 servings
Calories
335
Total fat
10g
Total carbohydrates
48g
Total protein
9g
Sodium
1674mg
Cholesterol
6mg
You might also like