Instant Pot Farro Risotto (Vegan)
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Meet Vegan Instant Pot farro risotto. It’s the brainchild of chef Nisha Vora, author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019). And trust us: It’s one of those dishes that make you scratch your head and ask, “Is this really vegan?”
“Risotto is one of my all-time favorite foods, but I’m always looking for ways to offer more nourishing alternatives to comfort-food favorites,” Vora tells us. “This version uses whole-grain farro instead of white rice and gets its creaminess from a ‘cheesy’ white bean puree.” Pretty darn brilliant, if you ask us.
The best part? The Instant Pot takes care of the cooking, so you don’t have to stand over the stove stirring for 20 minutes.
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Ingredients
Farro
1½ tablespoons extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 cup semi-pearled farro
⅓ cup dry white wine, such as Pinot Grigio
½ cup coconut milk from a carton
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
¼ cup fresh basil, finely slivered
White Bean Puree
One 15-ounce can cannellini beans, rinsed and drained
½ cup coconut milk from a carton
¼ cup nutritional yeast
Juice and zest from 1 medium lemon
2 tablespoons white or yellow miso paste
½ teaspoon kosher salt
Saucy Cherry Tomatoes
½ tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves, roughly chopped
1 pint cherry tomatoes or grape tomatoes
Kosher salt and freshly ground black pepper
½ cup tomato sauce
¼ cup dry white wine, such as Pinot Grigio
Directions
1. Cook the Farro: Select the Sauté setting on the Instant Pot, and, after a few minutes, add the olive oil. Once the olive oil is hot, add the onion and cook, stirring occasionally, until starting to turn golden, about 4 minutes. Add the garlic and cook, stirring frequently, until very fragrant, about 1 minute.
2. Add the farro to the pot, stirring to coat all the grains. Cook for 1 minute.
3. Add the white wine to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Simmer until the wine has evaporated, about 3 minutes.
4. Add the coconut milk, thyme and ¾ cup water; season with salt and pepper. Secure the lid and set the pressure release to Sealing. Select the Pressure Cook (manual) setting at High Pressure and set the cook time to 10 minutes.
5. Once the timer goes off, allow a natural pressure release for 10 minutes and then perform a quick pressure release.
6. Meanwhile, Make the White Bean Puree: Add the cannellini beans, coconut milk, nutritional yeast, lemon zest and juice, miso paste and salt to the bowl of a food processor or high-powered blender and process until you have a smooth and creamy puree with no pieces of beans remaining.
7. Make the Saucy Cherry Tomatoes: Heat the olive oil in a nonstick skillet over medium heat. Add the thyme and cherry tomatoes, and cook until the tomatoes burst, gently pressing down on them to help the process, 6 to 7 minutes. Season with salt and pepper; stir in the tomato sauce and white wine. Bring the mixture to a rapid simmer. Cook until the wine has mostly reduced and the smell of alcohol has dissipated, about 4 minutes.
8. Once the pressure on the Instant Pot has been released, open the pot and remove the thyme sprigs. Select the Sauté setting. Stir in the white bean puree until it has melted into the farro, about 1 minute. Stir in the 1 tablespoon lemon juice and taste for seasoning, adding a pinch or two of salt as needed. Serve the farro immediately topped with the saucy cherry tomatoes and fresh basil.
591 calories
22g fat
77g carbs
27g protein
10g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.