Vegan risotto is just as rich and comforting as the original. You'll love this creamy version made with Brussels sprouts which makes it a healthy option.
Now, I don't normally eat white rice since it's pretty much devoid of the good nutrition we need to be healthy. But once in a GREAT while I create a risotto, which was one of my favorite foods before going vegan. When the craving calls, I usually answer it. Then I'm good for another 9 months or so. ;)
My Brussels Sprouts Risotto turned out quite heavenly. If you like Brussels, make this risotto. The Brussels sort of melt in with the rest of the risotto -- it's like buttah!
Very delicious, and oh-so-sinful tasting.
Here's how my vegan risotto came together in about 15 minutes using my fabulous pressure cooker. (Be sure to check out my Pressure Cooker Guide when you get the chance.
If you don't have a pressure cooker, you can find directions below the recipe for regular stovetop cooking.
By the way, the Brussels Sprouts "Vegan Flavor Matches" helped guide me in choosing the flavors that would match my Brussels perfectly.
Vegan Brussels Sprouts Risotto
3 1/2 cups veggie broth
1 1/2 cups Arborio rice (do not rinse)
12 Brussels sprouts, cleaned, trimmed, and cut in half
1/2 cup non-dairy parmesan cheese
1/2 cup nutritional yeast
1/2 cup red bell pepper, chopped
2 Tablespoons organic Tamari
2 teaspoons organic Earth Balance (non-dairy buttery spread)
1 teaspoon prepared yellow mustard
1/2 teaspoon minced garlic (dried is fine)
1/2 teaspoon apple cider vinegar
1/2 teaspoon coconut nectar
Sea salt and freshly ground black pepper, to taste
Step 1: Bring veggie broth to a boil in the pressure cooker. Add rice, top with Brussels halves, lock lid in place and bring to high heat. Lower heat to retain pressure and cook for 5 minutes. Quick release the cooker.
Step 2: Stir in remaining ingredients. I like to do this one ingredient at a time, stirring very well after each addition. This helps to make your risotto very creamy, and breaks up the Brussels sprouts.
* If you don't own a pressure cooker: Pour about a teaspoon of olive oil in a medium saucepan placed over medium-high heat (or you can use 1/4 cup veggie broth or enough to cover the bottom of the pot and bring to a simmer). Add rice, and stir until rice is thoroughly coated with oil or veg broth. Next, add that veggie broth to the saucepan in 1/3 cup increments, stirring constantly until rice has absorbed the broth. Then add 1/3 cup more broth and stir once again until rice has absorbed the broth.
Continue in this manner in 1/3 cup increments until you have added 3 cups total broth. Add the remaining 1/2 cup broth and the Brussels. Lower heat, cover, and cook until Brussels are very tender, about 10 minutes. Remove cover and stir until rice and Brussels are both very tender. Add more liquid if needed. Then follow Step 2 above.
Question: Your Vegan Brussels Sprouts Risotto was a hit! Both my husband and I enjoyed the creamy rice dish. Thank goodness there are leftovers - YUM!
I have a few questions about the instructions. I have not used my Instant Pot much and am a bit intimidated by it. Therefore, would you please explain the following:
1. How did you get the veggie broth to "boil in the pressure cooker"?
2. How do you bring it to "high heat'?
3. Then, "how do you lower heat to retain pressure and cook for 5 minutes"? (Believe it or not, I did know how to "Quick release the cooker"!)
Thank you for your wonderful ideas on the website. It has been easier than I thought to go vegan. Even when I venture over to other web sites, I always find myself right back at "VeganCoach" due to ALL the helpful information, recipes, comments from you, Jeff, and Janie, and the positive encouragement! -- Sharon H.
Sassy Sez:: Hi Sharon! So good to hear from you! And I'm happy to know you guys enjoyed the risotto. Oh, I know what you mean. It's so delectable. I would eat it every day if I could -- but I have too many other yummy dishes to make! :) :)
To your questions...
1. How did you get the veggie broth to "boil in the pressure cooker"?I used a stovetop pressure cooker for that recipe, but you can do the same exact thing in an electric cooker (which is what the Instant Pot is).
What we want to do is pretend the heating element of your cooker is like a stovetop. So you'll put the water/veg broth in the base of your IP pot and choose the Sauté button -- you can even click it a couple time to adjust the temperature to MORE (high). It will beep a few times after it THINKS about what you want to do. And it will then turn ON automatically.
2. How do you bring it to "high heat'?
With stovetop cookers, everything is done manually. So you have to wait for a "button" or other visual signal to get to a certain point (high heat) before you lower the heat of the stovetop burner and start a timer to count the 5 minutes. (That's what's meant by that instruction to "lower heat to retain pressure and cook for 5 minutes").
Electric cookers do ALL the work for you! Much easier...
So once you get that water/veg broth boiling as described above, add the remaining ingredients.
Now, it's time to let it do it's pressure cooker thang.
So go ahead and lock that lid into place. And...
...here's what you need to do with the Instant Pot:
Do you have any questions about this recipe or this process using either a stovetop pressure cooker, an electric pressure cooker or no pressure cooker?
Ask in our Facebook comments below or write to me through our Contact form.
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