Lactose Free Vegan Instant Pot Risotto

Total time45 min

Prep time10 min

Cook time25 min

This creamy risotto comes together right in the Instant Pot, with arborio rice slowly soaking up white wine and vegetable broth until every grain turns tender and plush. Sautéed onion and garlic build a savory base, while a finishing swirl of nutritional yeast and a bright hit of lemon juice give the dish that classic, rich, cheesy-tasting depth without any fuss. The pressure-cooking method means you get restaurant-style, spoon-coating creaminess in a fraction of the usual stovetop stirring time. A scatter of fresh parsley on top adds color and a clean, herbal finish. It's a comforting, satisfying bowl that fits neatly into a lactose free routine, no complicated technique required.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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