Instant Pot Parsnip Risotto

Source

Ingredients

Display units in Metric

2	cups	Arborio Rice
4	cups	vegetable broth reduced by some amount because of the water content of parsnips, but not completely equal to the par
1		onion chopped or 3/4 C. shallots, minced
2-4		parsnips peeled
1	handful	fresh thyme leaves stripped from stems, or fresh rosemary, leaves stripped from stems and minced, or sage leaves
1	glug	vermouth
		EV olive oil
2-4	T	vegan cream cheese
		balsamic vinegar (good quality)
		salt and pepper to taste

Cut parsnips lengthwise in half or thirds to fit into food processor tube. Grate using food processor. Measure the volume of the parsnips to assess how much to reduce the broth amount. I used well over 2 C of grated parsnips with 3.5 cups of broth and it came out perfect.

In the pre-heated pressure cooker on medium heat add the oil, and onion. Sauté the onion about five minutes (less for shallots), then add parsnips and continue sautéing until onion becomes translucent. Add almost all the thyme or rosemary at some point and sauté with the vegetables, reserving less than 1/4 of your herbs for later.

Add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions, the rice will turn from solid white to translucent as it absorbs the oil and onion juice, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted!

Add a glug of vermouth and un-stick any grains from the bottom of the cooker with it and stir the rice until the vermouth has fully evaporated.

Add the broth, mix and close the top immediately. Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 5-6 minutes at high pressure. I can't remember now if I did 5 or 6.

When time is up, releasing the pressure using the quick release method. Remove the inner pot from the cooker immediately to keep the rice from over-cooking . The risotto should appear just slightly too wet.

Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the open pressure cooker back on a medium flame, without the lid, and finish cooking it this way - stirring often- until it reaches the right consistency. (obviously would change this for electric - use sauté function? - but did not have this issue.

Taste for salt and pepper (it didn't need any when I made it). Stir in several spoonfuls of vegan cream cheese as well as the remaining fresh herbs.

Drizzle individual portions with balsamic vinegar to taste.

Cut parsnips lengthwise in half or thirds to fit into food processor tube. Grate using food processor. Measure the volume of the parsnips to assess how much to reduce the broth amount. I used well over 2 C of grated parsnips with 3.5 cups of broth and it came out perfect.
In the pre-heated pressure cooker on medium heat add the oil, and onion. Sauté the onion about five minutes (less for shallots), then add parsnips and continue sautéing until onion becomes translucent. Add almost all the thyme or rosemary at some point and sauté with the vegetables, reserving less than 1/4 of your herbs for later.
Add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions, the rice will turn from solid white to translucent as it absorbs the oil and onion juice, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted!
Add a glug of vermouth and un-stick any grains from the bottom of the cooker with it and stir the rice until the vermouth has fully evaporated.
Add the broth, mix and close the top immediately. Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 5-6 minutes at high pressure. I can't remember now if I did 5 or 6.
When time is up, releasing the pressure using the quick release method. Remove the inner pot from the cooker immediately to keep the rice from over-cooking . The risotto should appear just slightly too wet.
Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the open pressure cooker back on a medium flame, without the lid, and finish cooking it this way - stirring often- until it reaches the right consistency. (obviously would change this for electric - use sauté function? - but did not have this issue.
Taste for salt and pepper (it didn't need any when I made it). Stir in several spoonfuls of vegan cream cheese as well as the remaining fresh herbs.
Drizzle individual portions with balsamic vinegar to taste.

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