Rapid Vegan Risotto
A simple investment in a pressure cooker makes risotto a five-minute creation rather than standing over a pot stirring in liquids for 45 minutes. I LOVE meal menus that are FAST, inexpensive and gourmet. This risotto meets every one of my requirements.
Cook Time: 5 minute high pressure with a quick release
2 tablespoons extra virgin olive oil
1 cup leeks, diced
1 box cremini mushrooms, quartered
3 cloves garlic, minced
11⁄2 cups Lundberg Arborio Rice
1 cup Imagine Vegetable Stock
2 3/4 cups Imagine No Chicken Broth
1 teaspoon black pepper
after pressure cooking the risotto
1/4 cup nutritional yeast
4 tablespoons Italian parsley, finely chopped
1 bag frozen organic green garbanzo beans
sea salt to taste
optional: squeeze of lemon juice or vinegar
kitchen timer or iPhone Alarm App
Presto Pressure Cooker, Fissler Vitaquick Pressure Cooker, or Cuisinart Automatic Pressure Cooker
measuring cups and spoons
Over medium heat, add the olive oil to the bottom of a four-quart pressure cooker and coat the entire bottom of the pan.
Add the sliced mushrooms to the hot oil and sauté till they have lost all liquid and form a golden brown glaze.
Add the leeks and sauté till slightly soft , about one minute.
Add the minced garlic and sauté for another minute.
Lundberg Arborio Rice
Add the arborio rice and stir till each grain is covered with a shinny olive oil sheen.
Add the Imagine Vegetable and No Chicken Broths and stir to distribute throughout the rice.
HINT: If you don't have Organic Imagine Broths available, you can substitute bouillon cubes like Edward and Sons Not Chick'n and Veggie. I prefer Edward and Sons because they do not use hydrolyzed ingredients in the creation of their bouillon. These are VERY salty, so add NO extra salt.
The Pressure Cooker Lid
Lock on the Presto Pressure Cooker lid onto the pot with the rocker in place.
Over high heat, bring the pot to high pressure, then immediately lower the heat to maintain pressure and set your kitchen or iPhone timer for a five minute cook time.
The Quick RELEASE
After 5 minutes, place the Presto Pressure Cooker in the sink and run cold water over the lid to create a quick release. This will cause the metal button in the handle to recess and no pressure will escape when you remove the weighted rocker.
Set the Presto Pressure Cooker back on the stovetop and carefully remove the lid, always tilting it away from you to prevent steam burns.
The Basic Vegan Risotto Finish
The risotto will seem slightly under cooked and too loose, but the contents will continue to thicken.
Stir the nutritional yeast, black pepper, green garbanzo beans and Italian parsley into the risotto and by the time you grab a spoon to serve it, the entire pot will be perfectly done… you will not believe how easy it is to create this WOW dish for family and friends.
My Rapid Risotto Menu
A Simple Green Salad
Basic Vinaigrette Salad Dressing
Pan Sautéed Field Roast Italian Sausage Slices
Rapid Risotto with Field Roast Italian Sausage Slices
Field Roast Italian Sausages
While the Basic Vegan Risotto is cooking, slice two Field Roast Italian Sausages and sauté them in a tablespoon of olive oil over medium high heat till browned on each side.
A Green Salad
A bag of prewashed mixed salad greens dressed with a basic vinaigrette salad dressing pairs well with the Field Roast Italian Sausage slices and the Rapid Risotto.
Reheating Leftovers: Reheating leftover risotto will generally require a small amount of Imagine Vegetable Broth or water to loosen the mixture and get it creamy again over low heat.
Presto Pressure Cooker
Fissler Vitaquick Pressure Cooker Review
Chez Bettay's Basic Vinaigrette Salad Dressing
Vegan Cookbooks: 2 Books by Jill Nussinow
Cuisinart Automatic Pressure Cooker