I love summer produce and this risotto is a great way to make them shine! I’ve included both stove top and Instant Pot direction for all your cooking wishes! No matter how you make it you’ll love how creamy and delicious this recipe is!
- 1 1/2 cups arborio (risotto) rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth (stove top directions) or 3 cups vegetable broth (Instant Pot directions)
- 2 cups mushrooms, sliced
- 2 cups squash, sliced
- 1 cup frozen peas
- 1 cup water (Instant Pot directions)
- 1/2 cup nutritional yeast
- red pepper flakes
- salt & pepper
- balsamic vinegar
Sauté the Mushrooms & Squash
Add the mushrooms and squash to a large pan on your stove and sauté with a little bit of water under the veggies are soft.
Chop & Mix
Chop 1 onion and 2 cloves garlic and add to a large pot on your stove. Add about 1/4 cup of water and cook until soft.
Add 1.5 cups of arborio rice to the pot with the onions and garlic and continuously stir over medium heat for about 2 minutes. Then start ladling in 2 ladlefuls of vegetable broth at a time to the rice. Stir the rice continuously until the veggie broth is absorbed. Continue ladling the broth and mixing until the rice is soft (about 8-10 ladles). Add the mushrooms, squash, and frozen peas and mix together. Mix in the nutritional yeast and salt and pepper to taste. Sprinkle on any red pepper flakes and balsamic vinegar and enjoy!
Instant Pot Directions
Add the onion and garlic to your Instant Pot with 1 cup of water and cook on the sauté setting for 10 minutes. When done, add in the mushrooms, squash, risotto, and 3 cups of vegetable broth. Seal the Instant Pot and set to cook on High Pressure for 8 minutes.
When done, open the steam valve to let the pressure out. When the steam has finished, open the lid and mix in the frozen peas and nutritional yeast. Sprinkle on any salt & pepper, red pepper flakes, and balsamic vinegar to taste!