Vegan Indian flavored Risotto
Indian flavored Risotto made in the pressure cooker. This is a colorful and delicious dish.
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Ingredients
- 2 tbsp Olive oil (or vegan butter)
- 1 Small Onion, finely chopped
- ½" Ginger, finely grated
- 2 Garlic cloves, finely chopped
- 1 Medium Carrot, peeled and diced
- ½ cup Green Beans, chopped
- ½ cup Green Peas
- 3 tbsp Mint, finely chopped
- 2 tbsp Cilantro, finely chopped
- 1 tsp Paprika, adjust as per taste preference
- ½ tsp Curry Powder, adjust as per taste preference
- To taste Salt
Instructions
Pressure Cooker Method:
- Heat oil or vegan butter in a pressure cooker. Add the onions, ginger and garlic. Saute till the onions are translucent, about 2~3 minutes.
- Next add carrots and green beans. Cook covered for 2~3 minutes. Add chopped mint, salt, paprika, curry powder and mix well.
- Stir in the rice and saute for 3~4 minutes till the rice is toasted. Next add 2½cups of vegetable stock or water, close the lid and cook for 2 whistles or 7~8 minutes. Turn off the stove and wait for the pressure to release naturally.
Instant Pot Method:
- Turn the Instant pot on Saute mode. Heat oil or vegan butter in a pressure cooker. Add the onions, ginger and garlic. Saute till the onions are translucent, about 2~3 minutes.
- Next add carrots and green beans. Cook for 2~3 minutes. Add chopped mint, salt, paprika, curry powder and mix well.
- Stir in the rice and saute for 3~4 minutes till the rice is toasted.
- Next add 2½ cups of vegetable stock or water, close the lid. Turn off the Saute mode and turn on Manual/ pressure cook mode. Cook on High pressure for 6 minutes. Let the pressure release naturally. Stir in more herbs if desired, mix well and enjoy!!
Traditional method:
- Keep 3~4 cups of veggie stock/ water boiling and ready.
- Heat oil or vegan butter in a heavy bottom sauce pan. Add the onions, ginger and garlic. Saute till the onions are translucent, about 2~3 minutes.
- Next add carrots and green beans. Cook covered for 2~3 minutes. Add chopped mint, salt, paprika, curry powder and mix well.
- Stir in the rice and saute for 3~4 minutes till the rice is toasted.
- Add a ladle full of hot stock/ water to the veggie & rice mixture and cook till the water evaporates. Add another ladle full of liquid and continue cooking. Repeat till the rice is tender and cooked through, this takes about 18~20 minutes.
- Finally add the chopped herbs, mix and serve hot!!
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