Active Time: 15 Mins
Total Time: 35 Mins
Yield: Serves 6 (serving size: 1 1/4 cups)
Looking for a vegan dish that doesn’t taste like it’s missing anything? We’ve got it right here. This Instant Pot vegan risotto is creamy and perfectly cooked with a slight “bite” to it. The lemon is subtle yet bright, and the mushrooms and stock add a great savory flavor. There’s no reason to stand over a pot to make risotto—this is the best way to cook risotto now, and one of the best ways to use an Instant Pot. We used Imagine Vegan Chicken Broth, which resembled chicken broth more than vegetable broth and is ready available at Whole Foods and other health food stores.
- 3 tablespoons olive oil
- 1 1/2 cups diced leeks (from 2 leeks)
- 1(8-oz.) pkg. cremini mushrooms, diced
- 2garlic cloves, minced
- 1 1/2 cups arborio rice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3thyme sprigs
- 1/2 cup dry white wine
- 1qt. vegan “chicken” broth or vegetable broth
- 1/2 cup grated vegan Parmesan cheese
- 2 tablespoons vegan butter (such as Earth Balance)
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat Instant Pot on Sauté setting; add oil. Add leeks and mushrooms to hot oil; cook, stirring often, until softened, about 4 minutes. Add garlic; cook 1 minute. Stir in rice, salt, pepper, and thyme; cook 1 minute. Pour in wine; cook 1 minute. Stir in broth, and press “cancel.” Secure lid on pot, and turn steam valve to “sealing”. Set to high pressure for 7 minutes.
When pressure cooking is complete, carefully release the pressure. Remove lid, and stir well until creamy. Remove and discard thyme sprigs. Stir in cheese, butter, and zest until well combined. Garnish with parsley.
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