Vegan Farro Risotto
This comforting vegan farro risotto is a wholesome take on a classic Italian favorite. Using whole-grain farro for texture and a cheesy white bean puree for incredible creaminess, this Instant Pot dish is both nourishing and easy to prepare. Topped with a vibrant, acidic cherry tomato sauce and fresh basil, it is the perfect winter comfort food.
Instructions
- 1
Select Sauté on the Instant Pot. Heat olive oil (1.5 tbsp) and cook onion (1 brown) until it begins to turn golden.
- 2
Stir in garlic cloves (4 clove) and cook until fragrant.
- 3
Add farro (1 cup) to the pot, stirring to coat the grains.
- 4
Pour in white wine (0.33 cup), scraping any browned bits from the bottom. Simmer until the wine has evaporated.
- 5
Add plant milk (0.5 cup), fresh thyme (6 sprig), 0.75 cups water, kosher salt (1 tsp), and black pepper (1 tsp). Lock the lid, set to Sealing, and Pressure Cook on high for 10 minutes.
- 6
Allow a natural pressure release for 10 minutes, then perform a quick pressure release.
- 7
Prepare the bean puree by blending cannellini beans (1 can), plant milk (0.5 cup), nutritional yeast (0.25 cup), lemon zest (1 tsp), lemon juice (1 tbsp), white miso paste (2 tbsp), and kosher salt (0.5 tsp) until smooth.
- 8
Heat olive oil (0.5 tbsp) in a skillet. Sauté fresh thyme (1 tbsp) and cherry tomatoes (1 pint) until the tomatoes burst.
- 9
Stir in tomato sauce (0.5 cup) and white wine (0.25 cup). Simmer until the liquid is mostly reduced.
- 10
Remove the thyme sprigs from the Instant Pot. Select Sauté and stir in the bean puree and lemon juice (1 tbsp) until combined. Serve immediately topped with the saucy tomatoes and fresh basil (0.25 cup).
Nutrition Facts
Per portion