I decided to use the lovely head of broccoli I had in my vegbox to try out risotto in the instant pot. Risotto isn’t that hard to make the regular way, but it is super easy to make if you have a little food processor, kettle, and instant pot. It takes about 15 mins. Here is what I did.

I set the instant pot to sauté and added some oil. While it was heating up, I put a small onion and the stalk of the broccoli in my food processor and roughly chopped it, and boil the kettle to make the stock. I added the onions and broccoli to the pot, chopped the florets, and sautéed for about 3 mins. I added 1.5 cups of Arborio rice to the pot, and mixed for another minute. I then added a cup of white wine, 3 cups of hot veg stock, and a tbsp of non dairy/dairy butter. I put on the lid and cooked on high pressure for 7 mins. After 7 mins, I released pressure using the quick release method, opened the lid, stirred in the juice of half a lemon (or more), 2 tbsps of nutritional yeast, and some chilli flakes, fresh parsley, and pepper. Next time I might steam the florets in the microwave and add them at the end so there is more vibrant green, but it is still a really tasty, fuss-free, vegan risotto. This would also be nice with whatever non-dairy/dairy cheese you have around or additional herbs or greens.