Instant Pot Pesto Risotto with Italian Squash and Pine Nuts
Servings: 6 humans
Equipment
- Instant Pot
Ingredients
- 2 cups Arborio rice
- A couple Tbsp. EVOO for sauteing
- 1 medium to large white or yellow onion diced
- 4-5 cloves garlic minced
- 4 cups vegetable broth
- One medium to large Italian Squash or Zucchini
- ½ cup Pine Nuts toasted
- ½ cup vegan Pesto I have a recipe for that, just haven’t written it up yet...
- ⅓ cup vegan butter
- ¼ cup non dairy milk
- 2 Tbsp. Nooch
- ½ cup Basil chiffonade…
- salt & pepper to taste
Instructions
- Here’s what ya do
- Set the Instant Pot to saute, drop some oil in the pot when it gets hot, add the garlic and onions. Cook that off for 3-5 minutes. Add the rice and toast it up with the onions and garlic for a couple minutes. Toss in the broth and give it a quick stir, then set the Instant Pot to manual/high for 7 minutes… make sure the lid is set to sealing and lock it down!
- While that’s all cooking up, Set the oven to 350, lay the pine nuts out on a non stick cookie sheet, and toss those in the oven for like 5 minutes… Those little suckers toast up quick so keep and eye on ‘em.
- While that’s happening, slice the squash lengthwise, lay it flat, slice it down the middle again then cut your triangles about ½ and inch thick.
- Toss a little oil in a skillet, get it hot, then saute the zucc with a little salt and pepper, maybe toss some red pepper flakes, you know man, get creative!
- Now, chiff the basil, If you don’t know what chiffonade is… GTS (Google that shit!)
- Set a little basil and some pine nuts aside for garnish.
- The risotto should be done at this point. Quick release the pressure when the time’s up, just be careful with that…
- Stir risotto up with the vegan butter and non dairy milk and fold in the Nooch!
- Add the pesto, pine nuts and basil. Fold it all together.
- Toss it in a bowl, garnish with the pine nuts and basil you set aside and serve it up!!