Name: Creamy Veggie Risotto
Prep time: 4 min
Cook time: 12 min
Yield: 4-6 Servings
Cuisine: Italian
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)

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.

Course

Main Course

Cuisine

Italian

Difficulty

Easy

Browse Category

Rice & Pastas, Soups, Stews & Broths, Vegan & Vegetarian

Duration

15-30 min

Diet	Gluten Free, Vegan

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Asparagus, Baby Spinach, Garlic, Onion, Rice, Thyme, Vegetable Broth

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

Browse Category

Rice & Pastas, Soups, Stews & Broths, Vegan & Vegetarian

Duration

15-30 min

Diet	Gluten Free, Vegan

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Asparagus, Baby Spinach, Garlic, Onion, Rice, Thyme, Vegetable Broth

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

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.

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

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The Complete Vegan Instant Pot Cookbook By Barb Musick

BARB MUSICK creates recipes using affordable and easy-to-find ingredients so everyone can enjoy delicious vegan food. Follow her at thatwasvegan.com for more recipes and vegan foodie adventures. The Complete Vegan Instant Pot Cookbook is your jam-packed, fully-authorized guide to vegan pressure cooking. Brimming with 101 mouthwatering whole food recipes meant to satisfy every palate, this book also features complete and detailed instructions to help you master vegan pressure cooking.