Instant Pot Risotto

Prep ahead: slice a zucchini, eggplant, quartered mushrooms and some red and yellow peppers, add some olive oil and some salt and roast in the oven until done.

Set instant pot to saute mode. Add olive oil, 1 sliced leek (or onion), some garlic, and saute for a minute or so. Add some sliced mushrooms, and saute. Add about half a cup of Arborio rice and saute for a couple of minutes. Add a few splashes of white balsamic vinegar, And add about 2-3 cups of veg stock/water. Add salt, close the instant pot, and set it on manual, high for 5 mins. Do a quick release once it's done, and stir in the roasted veggies, about 2-3 tbsp of goat cheese, and serve with olive oil and grated permesan.

Recipe inspiration:

https://www.jamieoliver.com/recipes/vegetable-recipes/rogue-ratatouille-risotto/

Comments

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Rasaswad

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