I’ve Always Wanted To Try Making Risotto But It Seemed Dau

ive always wanted to try making risotto but it seemed dau multip img d

I’ve always wanted to try making risotto but it seemed daunting. Then I realized I could let my @instantpotofficial do all the work aaaand I was sold! Saffron is a pretty expensive ingredient so if you don’t want to spend the $$, you can totally leave it out of this recipe. I picked some up on my last trip to the US (forever ago..) at @traderjoes

Instant Pot Tomato
Saffron Risotto
1 Tbsp avocado oil
1 onion, diced
1 ½ cups Arborio rice
1 tsp salt
1 large pinch saffron
1 large tomato, diced
¼ cup white wine
3 cups vegetable stock
1 tbsp vegan butter
2 tbsp vegan Parmesan
Optional: arugula, lemon juice

Using the sauté function on your instant pot, heat up the avocado oil then add in your onions. Sauté for about 2-3 mins then add in your rice and salt to toast for about another 2 mins, stirring frequently. Add in your diced tomato, wine and saffron and stir for another 2 mins.
Turn off the sauté function and add in your vegetable stock. Set instant pot to Manual and cook for 6 mins, allow 10 min release when done. Carefully vent after 10 mins then stir in vegan butter and Parmesan.

Optional (but recommended): I like to stir in some fresh baby arugula when I serve this with a lemon wedge on the side. Since it’s a richer tasting dish, the acid from the lemon helps to balance out the flavour. You can also add another small pinch of saffron on top!

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