Instant Pot Vegan Risotto (w/optional endive)
Prep: 15 mins
Cook: 5 mins
Yields: 3 Servings
"If you cannot find optional endives at your market, then use mandatory ones.
So do."
- Select setting: Sauté. Add 2 tbsp of the oil. When hot, add the onion and sauté for 2 minutes.
- Add the endive, and continue for another 2 minutes
- Add the garlic and continue for another minute.
- Add the rice and the other 1 tbsp of oil and cook, stirring occasionally. When the rice is golden, then you are too.
- Add in 700ml of the broth, reserving that last 100ml.
- Cover and lock the lid in place. Select High Pressure and 5 minutes cook time. When done, quick release.
- Select Sauté again and dump in those peas and the reserved broth.
- Cook uncovered for a couple of minutes until everything is hot.
- Stir in the parm and parsley and 1 tablespoon of the yogurt. Gently mix, then add salt and pepper to taste.
- Let rest 2 minutes before serving. Serve with a dollop of yogurt on top and/or a shot of lemon juice and/or some more parm on top and/or a bottle of Irish whiskey on the side.
You're welcome.
All in all, the original recipe is not too bad except as always, I prefer the "church cookbook style" to the the modern recipe format. In this case, I removed the history of risotto, of rice, and of Italy. Removed photos showing how to pour peas into an Instant Pot. I also removed the social media links and the ads shilling yet another cookbook. Coverted relevant parts to metric and by some miracle, made a 250 word recipe fit on a single printable page!