With the help of an Instant Pot, you’re just minutes away from a creamy, comforting bowl of brown rice risotto.
Normally, risotto is made with a white arborio rice, but for this recipe, I wanted to up the flavor, fiber, and health benefits by using brown rice. Also, this isn’t just any ‘ol plain risotto. No, this is a super fresh and flavorful sweet pea risotto, topped with vegan almond parm, almond bacon bits, and fresh basil.
Quick and easy brown rice risotto you can make in an electric pressure cooker.
- 1 1/2 cups short grain brown rice
- 2 1/4 cups vegetable broth or 2 ¼ cups of water + 1 tablespoon No Chicken Better Than Bouillon
- 1 cup diced onion
- 2 cloves garlic, peeled and smashed
- 1 1/2 cups frozen peas, thawed and divided
- 1/4 cup cashews, soaked
- 1 tablespoon nutritional yeast
- 1/2 lemon, juiced
- 1/2 cup unsweetened almond milk, or plant milk of choice
- almond bacon (recipe below)
- almond parm (recipe below)
- fresh basil
To your Instant Pot or electric pressure cooker, add the rice, onions, garlic and broth. Set the IP to high pressure for 25 minutes. Seal the lid and allow to come to pressure and cook.
While the risotto cooks, add 1 cup of thawed peas, the soaked cashews, nutritional yeast, almond milk and lemon juice to a blender, and blend until smooth.
When the 25 minutes is up, quick release the pressure. Carefully remove the lid, and then turn the IP onto the saute function. f your rice is dry, add about 1/4 cup of water or broth. Cook, stirring continuously for about 5 minutes, or until most of the remaining liquid is cooked-off, but the risotto is still slightly runny.
Remove the inner pot from the IP, and stir in the blended pea mixture along with the remaining 1/2 cup of peas. If you are not planning on serving your risotto immediately, then wait to add the peas and pea puree until just before serving.
To serve, ladle the risotto onto a plate, and top with a generous sprinkling of almond parm and almond bacon. Top with fresh basil.
Your risotto will thicken up as it cools. Add more water or broth as needed to keep it loose and runny. You don’t want it to be soup, but you also don’t want it to be able to stand up on its own.
The most amazing vegan "bacon" bits you'll ever try.
- 2 tablespoons Bragg’s Liquid Aminos or low sodium soy sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 cup raw sliced almonds
Preheat your oven to 350 F.
In a medium-sized bowl, stir together everything except the almonds. Once the mixture is combined, add the almonds, and stir until all of the almonds are coated.
Spread the almonds onto a lined baking sheet in single layer, pouring any extra sauce over the top.
Bake at 350 for 8 to 10 minutes, stirring every 2 to 3 minutes, watching closely so that they don’t burn. When it seems like most of the sauce is dry and stuck to the almonds, remove them from the oven and allow them to cool completely before storing in an airtight container.
This recipe for vegan Parm is more about the rations than it is the actual ingredients. Use any nut or seed of your choice in the same rations, and you’ll have a delicious plant-based Parm in no time.
- 1/2 cup sliced almonds
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- Salt to taste
Pulse everything in a blender until it reaches a uniform sandy texture. Salt to taste.