Creamy Veggie Risotto

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

Before the Instant Pot®, making risotto meant standing at your stove stirring. And stirring some more. You couldn’t risk walking away or the rice might burn. It was exhausting! Now you just have to sauté for a couple minutes, then you’re free to go read a book or play with your dog until it’s done cooking. It’s basically a risotto miracle.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook, Sauté

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, The Complete Vegan Instant Pot Cookbook By Barb Musick, vegan, vegan butter

Prep Time

4 min

Cook Time

12 min

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.

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

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