Instant Pot Vegan Butternut Squash Risotto
User Reviews
0
0 reviews
Unrated
Instant Pot Vegan Butternut Squash Risotto
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 1 tbsp dairy-free butter
- 1 onion finely diced
- 3 cloves garlic minced
- 4 leaves sage stem removed and finely diced
- 1 cup arborio rice 190 g
- 1/4 cup apple cider vinegar 60 mL
- 3 cups water 750 mL; or vegetable broth
- 2 tsp broth paste 10 mL; omit if using vegetable broth
- 2 cups butternut squash diced
- 2/3 cup dairy-free mozzarella shreds 160 mL; brand Violife used
- 1/3 cup dairy-free Parmesan cheese 40 g grated plus extra for garnish; brand Violife used
- 1/2 of lemon juiced
Instructions
- Saute onions in dairy-free butter until translucent (about 2 minutes). Then add garlic, and sage, and stir for about 30 sec.
- Add arborio rice and toast for about a minute or so.
- Add apple cider vinegar, veggie broth, and diced butternut squash and stir to coat everything.
- Close the lid and set to sealing, then pressure cook on high for 6 minutes, and let pressure naturally release (about 15 min)
- Set pressure cooker back onto Saute, then add dairy-free mozza shreds and grated parm style wedge. Mix in to melt.
- Add lemon juice and mix in, then serve immediately!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
