Instant Pot Vegan Butternut Squash Risotto
Servings: 4 servings
Ingredients
- 1 tbsp dairy-free butter
- 1 onion finely diced
- 3 cloves garlic minced
- 4 leaves sage stem removed and finely diced
- 1 cup 190 g arborio rice
- 1/4 cup 60 mL apple cider vinegar
- 3 cups 750 mL water (or veggie broth)
- 2 tsp 10 mL broth paste (omit if using veggie broth)
- 2 cups diced butternut squash
- 2/3 cup 160 mL dairy-free mozza shreds (I used Violife)
- 1/3 cup 40 g grated dairy-free parm + extra for garnish (I used Violife)
- 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!