Vegan Instant Pot Risotto

Vegan Instant Pot Mushroom & Pea Risotto (with manual method)

This is one of my arsenal of recipes which I use to convince people that vegan food isn't bland and can be delicious and heart warming- it also happens to be one of my favourite meals because in my pressure cooker I can make it in around 5 minutes so risotto is no longer confined to special occasions- yay! This can also be a good recipe for cooking on a budget- I frequently use frozen vegetables as they are generally cheap, you have less waste and they are frozen soon after being picked so the nutrients are locked in. I have included a non-pressure cooker recipe which does take a lot longer in case you are missing out on one of these fantastic gadgets!

Serves two:

Ingredients

• 1 diced onion
• 200g chopped mushrooms (which ever variety you like- I like chestnut but porcini are popular)
• 100g peas
• 460ml vegetable stock (ramp this up to 700ml if using manual method)
• 80ml vegan/veggie wine (red or white- both work well! or if no alcohol available sub for extra stock)
• 200g carnaroli rice
• good glug of rapeseed oil (or what ever oil you like)
• 2 tbsp nutritional yeast
• 1 tsp thyme (I used dried but if you have fresh then a finely chopped handful is awesome)
• few drops of truffle oil (optional but this MAJORLY adds depth!)

Method (if using Instant Pot)

1. Set Instant Pot to 'saute less' add oil and onions and stir to soften
2. Add rice and stir to coat with oil
3. Add wine (or 80ml stock) and stir until almost all absorbed
4. Add the remaining 460ml of stock and mushrooms and stir to combine
5. Set Instant Pot to High Pressure and cook for 4 minutes. Once done 'quick release' presssure.
6. Stir the risotto and add the nutritional yeast and thyme. Finally, add the peas and serve immediately- yum!

Method (manual method)

1. Add oil to saucepan and preheat
2. add onions and stir to soften
3. Add rice and coat with oil and stir until translucent
4. Add wine (or 80ml stock) and the thyme stir until nearly all absorbed
5. Add mushrooms and another 100ml of stock, again stir until nearly absorbed- keep adding a bit of stock at a time until rice is cooked.
6. Stir in the peas and the nutritional yeast & serve (and especially enjoy after all the extra effort!) :)

​