Leave a Reply
Want to join the discussion?Feel free to contribute!
Sweet Potato & Black Bean Tacos
Creamy Veggie Risotto
| By : |
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.
| 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
Ingredients
|
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
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.
You might also like
Feel free to contribute!
Download Recipe App
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.
Dear Sue, Check out step 4 for what to do with butter, lemon juice, and spinach
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.
This was amazing andnincredibly tasty!
So easy and flavorful! I’m never making risotto the traditional way again (save my arm from all that stirring!) Next time I’ll add cooked peas at the end because even with stirring gently, the pea pods became fibrous and not all that great in the mixture.