½cupvegan Syrah wineany type of dry red wine like Malbec or Cabernet will work
2 ½cupslow-sodium veggie broth
7tablespoonsfreshly grated vegan parmesan cheese
1cuparborio rice
Fresh parsleyfor garnish
Freshly grated vegan parmesan cheesefor garnish
Instructions
Set the Instant Pot to SAUTE on HIGH. Add the butter and let it melt. Add the onion and stir to combine. Let it cook for 6-8 minutes, stirring occasionally, until it's softened and slightly browned.
Add the garlic. Stir the garlic and dried thyme into the Instant Pot. Let everything cook for another 30 seconds or until fragrant.
Throw the mushrooms into the mixture and season with the salt. Mix well and let everything cook for another 5-6 minutes or until the mushrooms have softened. Gently scrape the bottom of the pot with a wooden spoon or silicone spatula to remove the browned bits.
Add the wine and stir it into the mixture. Let everything cook for 1-2 minutes. Add the veggie stock and mix well.
Stir in the parmesan cheese and add the arborio rice. Mix once to combine. Secure the lid on the Instant Pot.
Select the "Pressure Cook" option and set it to HIGH for 12 minutes. Allow it to release pressure naturally for 10 minutes. Let it rest for another 5-10 minutes. Remove the lid and gently stir the risotto once. Adjust the seasoning with more salt as needed.
Serve the risotto and top it with fresh parsley and more vegan parmesan cheese to taste.
Notes
To store:Leftover risotto can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a saucepan with a splash of water or vegetable broth until it’s warmed through.To freeze: Vegan risotto can be frozen in an airtight container for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.