Weeknight · Instant Pot · about 25 minutes

Instant Pot Risotto

Name: Instant Pot Risotto
Total time: 25 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 2 tbsp dried chopped onion; ½ tsp granulated garlic; 200 g Arborio or Carnaroli rice; 180 ml dry white wine; 420 ml water; 2 vegetable bouillon cubes; 1 tbsp vegan margarine; ¼ cup vegan parmesan

Creamy risotto without the stirring — toast the rice, deglaze with wine, and let pressure do the slow work. One base recipe, plus lemon, mushroom-spinach, and Milanese variations. Vegan as written.

~25 min total 6 min pressure Instant Pot method

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Instant PotVeganGluten-Free

Servingsamounts scale to match

Units

Ingredients

Toast the rice and deglaze before you seal. Sautéing the Arborio in the oil until the edges turn translucent, then cooking off the wine, is what builds risotto's depth — pressure can't do that part. After it cooks, stir in the margarine and parmesan hard, off the heat, to bring out the creaminess.

Easier, if you like

Fresh onion or shallot (⅓ cup) in place of the dried, softened with the oil.
Real parmesan and butter if you're not keeping it vegan — same amounts.

Method

Cook's notes

Lemon risotto: use 1¼ cups water, add ⅛ tsp turmeric (for color) with the broth, and stir in ½ tsp lemon extract (or 1 tsp fresh zest) at the end.

Mushroom-spinach: sauté sliced mushrooms with the onion, and stir a few handfuls of spinach in at the end to wilt.

Faux Milanese: the saffron classic — add a pinch of turmeric (or a few saffron threads) with the broth for the golden color.

Quick-release risotto (unlike plain rice) so it doesn't overcook into mush; it keeps cooking as you stir in the cheese.

Vegan and gluten-free as written

Vegan / gluten-free: it already is — Earth Balance and vegan parmesan keep it plant-based, and rice is naturally GF.

Alcohol-free: replace the wine with broth plus a teaspoon of lemon juice for brightness.