Risotto

Based on this recipe from Allrecipes.

This recipe uses the Instant Pot.

Because the risotto itself is so rich, vinegary toppings go well with it. I have yet to try kimchi or pickled daikon with it, but I should.

Ingredients

• Onion, chopped: 1 small
• Garlic, minced: 3 large cloves
• Mushrooms, frozen: 1 bag (10 to 12 oz)
• Rosemary: 2 tsp
• Oil: 1/4 cup
• (Vegan) Butter: 1/4 cup (1/2 stick)
• Arborio rice: 1 1/2 cup
• Vegetable broth: 4 cups
• Black pepper: a bunch
• Salt (depending on broth): to taste
• Nutritional yeast: 1/2 cup

Toppings (pick several): - Diced roast red peppers - Kalamata olives - Artichoke hearts - …

Steps

• Put mushrooms in instant pot on high saute. Once they start to defrost, there will be a lot of liquid to boil off. Make sure to stir a bit until they release some liquid, so they don’t burn before they defrost fully.
• Mince onion.
• Add oil and butter to pot once most of the liquid from the mushrooms has evaporated.
• Add onion to pot once butter has melted and most of the water has cooked off.
• Mince garlic.
• Add garlic and rosemary to pot once the onions seem ready.
• Add arborio rice to toast in pot once garlic seems ready.
• Add broth to pot.
• Pressure cook on high 6 minutes. Let sit for at least 5 minutes before releasing pressure.
• Add nutritional yeast and stir.
• Add salt and pepper to taste.

Serve with toppings.