Recipe: Creamy Vegan Tomato Risotto made with (or without!) the Instant Pot

This risotto started life as this Tomato and Chilli Risotto I wrote about on my old blog. Through repetition it has become something more. I started by removing the chilli which straight away made it more Kate-friendly. Then I bought an Instant Pot. In delivery limbo I read every website I could. I found this guide and promptly squished it together with my existing recipe. The final touch came with reading Vegan For Everybody were they added miso to their risotto for a dairy like creaminess and umami power. Surely that would also work for my humble tomato risotto? Surely it did.


A Very Rough Guide To Stock In An Instant Pot

As good stock is the basis of good risotto it’s best to make your own. I usually ended up cursing myself and changing the menu to ‘Pasta, Again’ before I had the instant pot because I’d forget to put some on. However it takes thirty mostly hands free minutes to get hot stock out of an instant pot. So no excuses for me any more. You can also buy stock if you aren’t against walking to the shop. I usually am.

To make my stock I quarter (but not peel) an onion, and roughly chop a carrot. Other bits and bobs can go in but that is my basic. I switch on the saute function and heat a table spoon or so of olive oil. In that I fry the veg along with some whole peppercorns and bay leaves. When the carrots have started to brown the water goes in. I generally fill it a third of the way up. Turn saute off, pop the lid on and heat on manual for five minutes followed by a natural release.

And Now For Your Regularly Scheduled Recipe
(serves 3 realistically, 2 greedily)

2 tablespoons Olive Oil
Half an onion, diced
375g/2 cups risotto rice
1 400g can of tomatoes
Vegetable Stock
2 Tablespoons White Miso

First set the instant pot to saute. Heat the olive oil and fry the onion until translucent.

Add the rice to the pot, and stir. Let the rice toast until most of the grains are translucent. Stir every so often to keep from sticking.

looking toasted!

While the rice is toasting put the tomatoes into a blender with the miso. Add the stock until you have one litre or four cups of liquid and blitz until smooth.

Once the rice is toasted turn off the saute and pour in you cooking liquid. Taste and add salt if you think you need it. This will largely depend on your miso.

Five minutes to risotto

Pop on the lid, press manual and set the pot to go for five minutes.

Runny Risotto, before stirring.

Once the time is up open the valve for a quick release. When you look at your risotto it will be a bit runny. Don’t panic. Give it a stir and it will be perfect. Serve.

ready to serve
Perfect to serve: after stirring

Or Cook On The Hob

Put the tomatoes in a blender with the miso. Top up with stock until you have one litre or four cups of liquid and blend.

Heat the olive oil and fry the onion over medium heat until translucent. It will take about 2-3 minutes. Take care not to let anything brown.

Add the rice and stir to mix, cook for about a minute before adding half of the liquid and salt if necessary. Simmer for ten minutes, stirring every now and then.

Add the remainder of the stock and tomato, simmer for around ten minutes more until the rice is cooked. If you feel you need more liquid just add some water.

Test often, different brands cook at different rates. Once the rice is cooked to your liking taste for seasoning and serve.

2 thoughts on “Recipe: Creamy Vegan Tomato Risotto made with (or without!) the Instant Pot

  1. Pingback: Catering: Vegan Mofo Day 4 with a recipe for Thai Green Risotto – Coastal Vegan

  2. Pingback: Secret Ingredient: Vegan Mofo Day 10 – Coastal Vegan

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