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Instant Pot Plant-based Risotto with Roasted Butternut Squash and Kale

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Calories: 347kcal

Ingredients

  • 1 butternut squash cubed
  • 1 tsp. thyme
  • 1 large bunch kale chopped
  • 1 Tbs. balsamic vinegar
  • 4½ cups vegetable stock
  • ½ cup diced onion
  • 2 cloves garlic crushed
  • 2 cups arborio rice
  • 2 Tbs. miso paste
  • ¼ cup nutritional yeast
  • 1 Tbs. lemon juice
  • 1 Tbs. mirin
  • salt & pepper to taste

Instructions

To roast the squash:

  • Place the squash cubes on a baking sheet in a single layer.
  • Sprinkle with thyme, salt and pepper and then place in the oven at 400° for 25-30 minutes or until the squash is fork-tender.

To cook the kale:

  • In a large skillet, cook the kale over medium heat. You may need to add half the kale to the pan, then cover and let it wilt, before adding the rest of the kale.
  • Cook for 15 or so minutes, adding water to the pan to prevent sticking.
  • When the kale is cooked and tender, stir in 1 Tbs. balsamic vinegar.

To cook the risotto:

  • Warm the broth in the microwave for 1-2 minutes.
  • Put the onion and garlic in the pot and cook on saute for 1-2 minutes, until onion softens. Add a bit of water if it starts to stick.
  • Add the rice to Instant Pot and stir, cooking 1-2 minutes until rice begins to take on a translucent quality.
  • Pour hot broth into the pot, seal lid and set cook time for 5 minutes.
  • Do a quick pressure release at the end of cook time.
  • Remove the lid when pressure is released. If there's a lot of liquid, use the sauté button to cook off a bit of the liquid. You don't want it to be dry, but it shouldn't be too soupy either.
  • Stir together the miso paste, nutritional yeast, lemon juice and mirin.
  • Stir this into the finished risotto and season with salt and pepper.

To serve:

  • Top the risotto with roasted squash and kale.

Notes

Mirin is sold near the soy sauce or vinegars. If you can’t find it, use 2 tsp. rice vinegar and 1 tsp. honey or maple syrup.

Nutrition

Calories: 347kcal | Carbohydrates: 77g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 953mg | Potassium: 680mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15872IU | Vitamin C: 56mg | Calcium: 107mg | Iron: 4mg