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Easy Instant Pot Risotto
1 onion, diced
3-4 garlic cloves, minced
8 oz sliced mushrooms (portabellas work great)
5 cups veggie broth
2 cups arborio rice
¾ tsp thyme
1 cup peas (canned, or frozen)
¼ cup plant-based parmesan cheese (see below)
2-3 handfuls of chopped spinach (optional)
Combine the onion, garlic, and ¼ cup of the broth in an Instant Pot; cook on the
SAUTE setting for a few minutes, then add the mushrooms and stir until they’re
tender. Add the broth, rice, and thyme. Select the High-Pressure setting and cook for
6 minutes, after which time do a ‘quick release’ of the pressure. Stir in the peas,
plant-based parmesan, and spinach (if using). Add salt/pepper to taste if desired.
Plant-Based Parmesan:
½ cup cashews, 1/4 cup nutritional yeast, salt (or salt-free seasoning) to taste. Pulse
all in a blender until powdery. Use caution not to over blend or it will be ‘pasty.’
You can also try garlic powder or other spices if desired.
For a lower fat version, switch out the ½ cup cashews for ¼ cup cashews and ¼ cup
rolled oats. OR, you can use all rolled oats instead of the cashews.