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Instant Pot Risotto with Fresh Greens
Risotto can be time consuming and fussy to make on the stove top. With the instant pot, it becomes an easy weeknight meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Grains
- Method: Instant Pot
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- 4 mushroom caps, diced small
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sticks celery, diced
- 1/2 tsp. ground pepper
- 1/2 tsp. smoked salt
- 2 cups of Arborio Rice
- 1 cup white cooking wine
- 4 tablespoons nutritional yeast
- 3 cups of vegetable broth
- 4 cups fresh greens (see note)
- 2 tablespoons lemon juice
- 4 tablespoons earth balance
- 1/2 cup cashew cream (see note)
- salt and pepper to taste
- 1/4 cup toasted pine nuts or toasted pepitos (optional)
Instructions
- In the pre-heated pressure cooker on medium heat add the oil, mushrooms, onion, garlic, and celery. Season with pepper and salt. Saute the onion until it becomes translucent (about 5 minutes).
- Add the rice and lightly toast it to release the starch.
- Add white wine and scrape any grains or potato that may be stuck to the bottom of the cooker. Stir in the nutritional yeast.
- Quickly pour in the broth, mix and close the top immediately.
- Set the pressure to high and timer to cook for 5 minutes. It can take 10 – 15 minutes for the instant pot to come to pressure.
- When time is up, quick release the steam by opening the steam release valve. Carefully open the cooker directing the steam away from you.
- The risotto should appear just slightly too wet. Stir in the greens, lemon juice, earth balance, and cashew cream. The rice will continue to absorb the extra liquid. Adjust the seasonings.
- Garnish with pine nuts or pepitos (if using). Serve right away.
Notes
- Tender greens like arugula, spinach, radish greens, turnip greens will wilt easily when stirred into the warm risotto right before serving.
- If using kale, swiss chard, or other, more hearty green, remove stems, chop, and saute for 3 to 5 before before stirring into the warm risotto to tenderize them.
- Thaw frozen peas by running under warm water before stirring into warm risotto.
- The standard ratio for making risotto is 1/2 cup rice to 1 cup liquid per serving (in case you want to adjust the recipe).
- Cashew cream: Blend 1/4 cup unsalted cashews with 1/2 cup unsweetened soy milk in a high speed blender until smooth.
Keywords: Easy, Greens
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