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Gordon Ramsay might yell at me for calling this risotto, but I’m using arborio rice and basing the entire process off of an Instant Pot Risotto recipe, so we’re just going to call it risotto. Risotto is basically an Italian rice dish where broth is added to rice until it creates a creamy dish of deliciousness. I have rice, broth, and it’s going to be creamy!
This was concocted out of necessity: I was HUNGRY on the verge of hangry and I needed to shop from our pantry because…budgets. I have Alpha-Gal and histamine intolerance and this meal is generally safe for me to eat.
Instant Pot Soy Ginger Veggie Risotto
- 1 TBSP Butter
- 1 TBSP Olive Oil
- 1 1/2 Cups Arborio Rice
- 1 Box of Simply Asia Soy Ginger Chicken Broth
- Splash of Non-Dairy Milk (I used coconut)
- Small bag of mixed veggies
- Use the Saute function and saute butter, olive oil, and rice until rice starts to get slightly transparent.
- Add frozen mixed veggies and stir until combined.
- Add box of broth (3 cups) plus one cup of water, and 1/2 tsp of salt. Stir well.
- Cook on High Pressure for 4 minutes.
- Use Quick Release method to unlock the pot.
- Switch to Saute and stir.
- Add a splash or two of non-dairy milk of your choice.
From start to finish, including the time to bring to pressure, it look less than 30 minutes to make. Beware when you do a quick release on your Instant Pot, that you aren’t directly under cabinets. That steam can ruin the finish!
Most risotto recipes I have call for Parmesan cheese to be added at the end. Sadly, I can’t have it anymore. My Alpha Gal has made me sensitive to dairy and sometimes I can cheat, but because of the way parm is made, I can’t cheat with that one anymore. When I need a “cheesy” risotto I use brewer’s yeast instead! I didn’t include it today because when I think Japanese food I don’t think of cheese and was worried it wouldn’t pair well with the soy-ginger.
Let me know if you try this recipe!
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