Creamy Veggie Risotto

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

Creamy Veggie Risotto
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["SUBSTITUTION TIP: Use your favorite veggies in this risotto! If they’ll stand up to cooking, include them with the rice. If it’s something lighter (like the spinach) stir in at the very end.
PER SERVING: Calories: 309; Total fat: 13g; Saturated fat: 2g; Sodium: 375mg; Carbs: 43g; Fiber: 4g; Protein: 5g"]
cuisine icon Keywords
15-30 min, 4-6 servings, arborio rice, bunch asparagus tips, contributed, cook 12 min, diy vegetable stock, dried thyme, easy, fresh baby spinach, freshly ground black pepper, garlic clove, gluten free, italian, lemon, main course, olive oil, pinch red pepper flakes, prep 4 min, pressure cook, salt, sauté, sugar snap peas, sweet onion, vegan, vegan butter

prep icon Prep Time
4 min
cook icon Cook Time
12 min

serving icon Servings
4-6 Servings
Ingredients
  • 2 tbsp olive oil
  • 1/2 sweet onion
  • 1 garlic clove
  • 1 bunch asparagus tips
  • 2 3/4 cups DIY Vegetable Stock
  • 1 cup Arborio rice
  • 1 cup sugar snap peas
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch red pepper flakes
  • 2 tbsp vegan butter
  • 1/2 lemon
  • 1 1/2 - 2 cups fresh baby spinach
Instructions
  • On your Instant Pot®, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Cook for about 2 minutes, stirring frequently. Turn off the Instant Pot® and stir in the garlic and asparagus, cooking for 30 seconds.
  • Add the stock, rice, peas, thyme, salt, black pepper, and red pepper flakes, stirring well. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).
  • When the cook time is complete, quick release the pressure.
  • Carefully remove the lid and stir in the butter, lemon juice, and spinach, being gentle so as not to tear the snap peas. Taste and season with more salt, as needed.
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