This vegan risotto is made in an electric pressure cooker and flavoured with Japanese curry roux mix. If you use pre-sliced mushrooms the risotto takes 20 minutes from start to finish. You can use any quick-cooking vegetables you like.
2 tsp Nuttelex or vegan butter
2 tsp vegetable oil
2 tsp minced garlic
1 Tbsp tamari
375 grams mushrooms, sliced
1.5 Cups arborio rice
4 Cups vegetable stock
1 bunch broccolini, chopped
100 grams Golden Curry Sauce Mix, broken into pieces
Salt and pepper to taste
Optional: very quick-cooking vegetables, e.g. frozen peas or chopped spinach
- Set pressure cooker to Saute. Melt Nuttelex and stir in oil and garlic. Add mushrooms and tamari and stir to combine. Saute until mushrooms release their juices. Add broccolini and vegetable stock and stir.
- Put the lid on the pressure cooker and set it to cook on Low Pressure for 6 minutes. Make sure the lid seals and the pressure valve is closed, not venting steam. When the 6 minutes are up, release the pressure manually in short bursts. When all pressure is released, open the lid.
- Stir in the Golden Curry sauce mix. Add in any quick-cooking vegetables now, if using. Put the lid back on and let it sit for 5 minutes on the Keep Warm setting.
- Open the lid, stir and season with salt and pepper to taste. Serve hot.