Trust me when I tell you that after trying this recipe for Easy 6 Minute Sweet Corn Risotto and Corny Vegan Arancini, you’ll never make, or even eat risotto the same way ever again. Knowing that you can perfectly cook risotto in just 6 minutes in your Instant Pot or multi-cooker will truly change the way you see and make risotto forever.
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Risotto was one of the first dishes that I tried to “master”, but let’s be honest, it can be a bit of a time suck. However, if you use a similar flavor profile, and sub in steel cut oat for the rice, you have a satisfying and savory meal with about a third the effort. Take this basic recipe as a guide, and go crazy!
It’s fall, and you know what that means: Squashes are sneaking their way into everything! And yes, pumpkin, I’m look at you. Today, I’m giving a less prolific squash its due time in the spotlight. This recipe is a sort of deconstruction of a squash risotto, but it’s also a kind of squash risotto “inception”. You see, I’ve taken the squash out of the risotto, but then I’ve gone and put the risotto inside of the squash. Boom! I know. It’s complicated. And intense. But oh so worth it.
