This Vegan Corn Risotto has become a summer staple recipe for me! It is so quick and easy when cooked in the Instant Pot, and it is so creamy and flavorful. It only has 7 total ingredients and it will be done in 20 minutes or less!
Ever since getting my Instant Pot, I've found a few recipes that I will never go back to making on the stovetop. One of those recipes is risotto! I know, any true Italian cook would turn their nose up at cooking risotto in a pressure cooker. But for those of us who don't have the time (or patience) to stand over a stove, stirring for 30 minutes straight, this recipe will change your life!
I love using fresh corn in the summer months. This recipe is simple, but still flavorful. It is creamy, without using any dairy. The best part is that this recipe is fantastic on its own, but you can opt to add even more to it!
Why you'll love this recipe
- Fast Risotto - Don't waste your time standing over the stove for 30+ minutes! This recipe requires zero minutes of slow stirring!
- Flavorful and Easy - This recipe is so simple and easy, yet still packed with flavor and delicious creaminess!
- Seasonal Ingredients - Make this in the summer using fresh corn and corn stock! OR make it in winter using frozen/canned!
What you need for this recipe
Ingredients and Substitutions:
- Shallot - I love using shallots for an extra flavorful onion! Yellow, white, or sweet onions can be used here instead.
- Arborio Rice - A short-grain white rice is necessary for true risotto. Arborio is the most common risotto rice, but Carnaroli or Vialone Nano are also wonderful options.
- Corn or Vegetable Stock - Double down on that corn flavor by using homemade Instant Pot Corn Stock! Regular vegetable stock can be used as well!
- Corn Kernels - In this recipe, I used raw, fresh kernels right off the cob! Using frozen or canned is fine too, but may minorly impact cooking time!
- Vegan Butter - Vegan butter aids to the creaminess of the risotto.
- Vegan Parmesan - Vegan parmesan thrown in at the end will make this risotto extra savory and creamy!
- Almond Milk - Any unsweetened and non-flavored non-dairy milk will work!
Equipment:
- Instant Pot or Pressure Cooker
- Knife
- Cutting Board
- Wooden Spoon
- Microplane or Cheese Grater
How to make this recipe
Step 1: Prepare Ingredients & Sauté
Finely dice ½ of a medium shallot.
If using fresh corn, use a knife to shave them off of the corn cob.
Turn the Instant Pot on to the SAUTÉ functions and allow it to heat up for at least 30 seconds.
Add a small amount of olive oil to the pot.
Add the finely diced shallots and stir continuously until translucent.
Then, add in the arborio rice and continue stirring for 30 seconds to 1 minute until just lightly toasted.
Step 2: Pressure Cook
Once the rice is lightly toasted, add the corn stock and corn kernels and stir to combine.
Close the lid on the Instant Pot and press CANCEL on the Sauté function.
Set the valve to sealing, then pressure cook on HIGH for 5 minutes.
After the 5 minutes are up, perform a natural pressure release for 10 minutes. A natural release means you don't do anything other than press CANCEL, and allow some or all of the pressure to release without touching the valve. I recommend setting a 10-minute timer.
After the natural release, flip the valve to venting and release any remaining pressure. Then remove the lid.
Step 3: Finishing Touches
Stir the cooked risotto together.
Add vegan butter and almond milk and stir until well combined.
Add at least ½ cup of vegan parmesan, but more if you would like.
Season with salt, pepper, garlic powder to your liking. Garnish with herbs like parsley and enjoy.
Expert Tips
- Feel free to add other veggies to this recipe! Adding spinach or leafy greens in at the end is delicious, but you could even add carrots, peas, celery, or even mushrooms in at the beginning!
- Make this recipe truly from scratch by making your own homemade corn stock in the Instant Pot! It is so simple and this way you don't have to throw your cob cores away!
Recipe FAQs
Typically, risotto that you find in a restaurant will not be vegan because it will have cheese and the rice is most likely cooked in chicken broth. However, it is extremely easy to make a vegan risotto!
Traditionally, the secret to a good risotto is to stir continuously. Thankfully, cooking in the Instant Pot releases all those natural starches without the stirring!
Stored in an air-tight container in the refrigerator risotto will be good for up to 5 days!
If you enjoyed this recipe, you may also like:
Dairy-Free Creamed Corn in the Instant Pot
Mexican Street Corn Dip (Vegan & Gluten-Free)
Instant Pot Vegan Corn Risotto
Ingredients
- 1 cup Arborio rice
- ½ Shallot medium, diced
- 2 cups Corn or Vegetable stock
- ½ cup Corn kernels raw
- 2 tablespoon Vegan butter
- ½ cup Vegan parmesan
- 1 cup Almond milk unweetened, plain
Instructions
- Finely dice ½ of a medium shallot.
- If using fresh corn, use a knife to shave them off of the corn cob.
- Turn the Instant Pot on to the SAUTÉ functions and allow it to heat up for at least 30 seconds.
- Add a small amount of olive oil to the pot.
- Add the finely diced shallots and stir continuously until translucent.
- Then, add in the arborio rice and continue stirring for 30 seconds to 1 minute until just lightly toasted.
- Once the rice is lightly toasted, add the corn stock and corn kernels and stir to combine.
- Close the lid on the Instant Pot and press CANCEL on the Sauté function.
- Set the valve to sealing, then pressure cook on HIGH for 5 minutes.
- After the 5 minutes are up, perform a natural pressure release for 10 minutes. A natural release means you don't do anything other than press CANCEL, and allow some or all of the pressure to release without touching the valve. I recommend setting a 10-minute timer.
- After the natural release, flip the valve to venting and release any remaining pressure. Then remove the lid.
- Stir the cooked risotto together.
- Add vegan butter and almond milk and stir until well combined.
- Add at least ½ cup of vegan parmesan, but more if you would like.
- Season with salt, pepper, garlic powder to your liking. Garnish with herbs like parsley and enjoy.
Notes
- Feel free to add other veggies to this recipe! Adding spinach or leafy greens in at the end is delicious, but you could even add carrots, peas, celery, or even mushrooms in at the beginning!
- Make this recipe truly from scratch by making your own homemade corn stock in the Instant Pot! It is so simple and this way you don't have to throw your cob cores away!
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