Eosinophilic Esophagitis Friendly Vegan Instant Pot Risotto
Total time45 min
Prep time10 min
Cook time25 min
4.8(17)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine (vegan-certified)
- 4 cups vegetable broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 tbsp vegan butter
- ¼ cup nutritional yeast
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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