Instant Pot Vegan Spring Risotto

Ok, first off, gather your ingredients. It’s a short list, with nothing that can’t be found in a regular grocery store. We’ve got:

• Chickpeas (save the aquafaba!)
• Asparagus
• Vegetable broth (I use bouillon cubes + water)
• Mushrooms
• Onions
• Savory Cashew Cream (optional)
• Arborio rice (which is what makes risotto, risotto)

Step-by-Step Instructions

First, briefly cook the asparagus with a couple tablespoons of water in the Instant Pot using the saute function. You just want to cook them long enough so they are bright green and barely cooked. Transfer the asparagus to a bowl of ice water to keep that beautiful color and stop the cooking process.Then saute the onion for a few minutes until softened, then cook the mushrooms until most of their liquid has released.

Next, stir in the rice and toast for 1-2 minutes, to activate the starch in the rice (that’s what makes it creamy in the end). Add in the chickpeas and the vegetable broth. Close the lid of the Instant Pot, making sure the valve is in the “Sealing” position. Cook for 5 minutes at high pressure using the “Manual” function. When the cooking time is up, release the pressure by switching the valve from “Sealing” to “Venting.” Stand back because there will be a lot of (really good-smelling) steam.

Drain the asparagus and add it to the pot, then stir to combine and warm the asparagus. If you’d like, add 1/4 cup of savory cashew cream just to bump up the creamy factor even more, but it’s totally optional. It tastes wonderful either way.

You’re already at the store looking for the asparagus, aren’t you? Leave some for me, please.

Instant Pot Vegan Spring Risotto

★★★★★ 5 from 2 reviews

• Author: Beth
• Prep Time: 10m
• Cook Time: 20m
• Total Time: 30m
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Pressure Cook

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Description

Vegan Spring Risotto combines fresh and green asparagus, earthy mushrooms, tender chickpeas, and creamy rice in this easy-to-make dish in the Instant Pot! Oil-free option, plant-based, gluten-free.

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Scale 1x2x3x

Ingredients

2 cups arborio rice
1 teaspoon olive oil, optional
1 white or yellow onion, diced
8 ounces crimini mushrooms, stemmed and sliced
4 cups vegetable broth (I used Better than Boullion Vegetable Base)
15 ounce can chickpeas, drained (save the liquid for another use, gotta love aquafaba!)
1 bunch asparagus, tough ends removed and sliced into 2-inch pieces
salt & pepper to taste

Optional

1/4 cup of Savory Cashew Cream

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Instructions

1. Set the Instant Pot to the saute function.
2. Add two tablespoons of water to the cooking insert, and add the asparagus.
3. Cook asparagus for 2-3 minutes until bright green.Remove asparagus to a bowl of ice water to stop the cooking.
4. Add oil (if using), and onions. Cook onions for 3-5 minutes, until starting to become translucent.
5. Add the mushrooms, and cook until they start to brown and most of the liquid has cooked out.
6. Add the rice and stir for 1-2 minutes until the rice has started to release a bit of starch and get toasted.
7. Add the vegetable broth and chickpeas, and stir to combine, making sure nothing is sticking to the bottom of the pot.
8. Lock the lid and set to manual high pressure for 5 minutes. Make sure the valve is set to sealing.
9. When the cooking time has elapsed, release the pressure with the quick release valve until the pressure indicator goes down.
10. Stir risotto, adding in savory cashew cream, if using.
11. Drain asparagus and add to the risotto, stirring to combine and heat asparagus through.
12. Season with salt & pepper if desired, and serve immediately.

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Notes

Stovetop Instructions

1. In a medium saucepan, saute the asparagus in two tablespoons of water for 2 minutes, until the asparagus turns bright green and is just barely cooked.
2. Remove asparagus to a bowl of ice water to stop the cooking process.
3. In the same pan, add olive oil (if using) and onions, and saute for 3-5 minutes until the onion has softened.
4. Add the mushrooms and cook for 2-3 minutes until the moisture has evaporated and they start to take on some color.
5. Add in the rice and toast with the onions and mushrooms for 1-2 minutes, to activate the starch in the rice and help it start to release.
6. Stir in the chickpeas and 1 cup of broth.
7. Cook over medium heat, stirring occasionally, until the liquid is nearly evaporated.
8. Repeat with the remaining broth one cup at a time, stirring between additions until the liquid is all absorbed and the rice is creamy and cooked through. If the rice is not cooked, you may need to add some additional broth until it is done, up to two more cups.
9. Turn off the heat, and add in the cashew cream, if using.
10. Drain the asparagus and stir into the risotto.
11. Add salt and pepper to taste, if desired, and serve immediately.