There are so many Intant Pot Risotto recipes, the times and process are taken from them, but this version is pretty much all Hardy.
instant pot, gluten-free, can be vegan
5 Servings
- 1-3 Zuchini or Squash, chopped
- 3 C Arborio Rice
- 6 C Water
- 3 t Better Than Bouillon or broth powder
- 1 t Mushroom Powder (optional)
- 1 Onion, chopped
- 1 t Garlic, minced
- 1 swig of White Cooking Wine
- 1 T Olive Oil
- 1 T Parmesean Cheese, or Nutritional Yeast (vegan alternative)
- salt and pepper, to taste
- 1 T Vegan Butter/Margarine or Goat Cheese (optional)
- 1/4 t Nutmeg (optional)
Sauté the onion in olive oil until translucent (about 5 minutes), add garlic and mushroom power (if using). Sauté 30 seconds more, then add rice, toast the rice. It's done when it goes from white to clear, and a bit brown at edges, and smells nice and toasty. Add a swig of white cooking wine to deglaze (optional, if you don't have wine, don't sweat it, you can deglaze with the water, which is the exact next thing you're going to add). Add broth/water, stir, close cooker, cook for 7 minutes at high pressure. Open cooker with a fast release. Melt 1T of butter, margarine or goat cheese. Add Parmesean cheese or nutritional yeast, stir. Add nutmeg, stir again, and serve.
To scale this recipe back a bit:
2 C rice 4 C water 1 1/2 t Better than Bouillon or broth power 1/2 onion 1/2 t garlic, minced