Creamy Veggie Risotto
By :The Complete Vegan Instant Pot Cookbook By Barb Musick
Veg Risotto
Print Recipe
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.
Veg Risotto
Votes: 2
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 4 minutes
Cook Time 12 minutes
Servings
4-6 Servings
Ingredients
  • 2 tbsp olive oil
  • 1/2 sweet onion diced
  • 1 garlic clove minced
  • 1 bunch asparagus tips cut into 1-inch pieces
  • 2 3/4 cups DIY Vegetable Stock or store-bought stock
  • 1 cup Arborio rice rinsed and drained
  • 1 cup sugar snap peas rinsed, tough ends removed
  • 1 tsp dried thyme
  • 1/2 tsp salt plus more as needed
  • 1/4 tsp freshly ground black pepper
  • Pinch red pepper flakes
  • 2 tbsp vegan butter
  • 1/2 lemon juiced
  • 1 1/2 - 2 cups fresh baby spinach torn
Course Main Course
Cuisine Italian
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 4 minutes
Cook Time 12 minutes
Servings
4-6 Servings
Ingredients
  • 2 tbsp olive oil
  • 1/2 sweet onion diced
  • 1 garlic clove minced
  • 1 bunch asparagus tips cut into 1-inch pieces
  • 2 3/4 cups DIY Vegetable Stock or store-bought stock
  • 1 cup Arborio rice rinsed and drained
  • 1 cup sugar snap peas rinsed, tough ends removed
  • 1 tsp dried thyme
  • 1/2 tsp salt plus more as needed
  • 1/4 tsp freshly ground black pepper
  • Pinch red pepper flakes
  • 2 tbsp vegan butter
  • 1/2 lemon juiced
  • 1 1/2 - 2 cups fresh baby spinach torn
Veg Risotto
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. 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).
  3. When the cook time is complete, quick release the pressure.
  4. 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.
Recipe 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

4 replies
  1. Sue
    Sue says:

    The instructions are incomplete.
    No pressure release method is given and there is no mention of what to do with the butter, lemon juice & spinach.

  2. Instant Pot
    Instant Pot says:

    Hi Sue,

    Thank you for informing us on the missing instructions. The recipe has been updated and in Step 4, there are instructions on what to do with the butter, lemon juice, and spinach.

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