Vegan Broccoli Cheddar Risotto
What you'll need
Creamy Versatile Instant Pot Cheese Sauce
sushi rice (or Arborio)
dry white wine
cut into bite-sized pieces
How you'll do it
Sauté onion and garlic in a 4-quart saucepan over medium heat with a tablespoon of wine to prevent sticking.
When soft, stir in the rice. This should dry things up. Add the rest of the wine to deglaze, stirring, and then add a cup of the vegetable broth and the salt.
Stir very often until most of the liquid is absorbed.
Continue adding broth, a cup or two at a time, stirring frequently, until only a cup of broth remains.
Add the broccoli to the pot, as well as the final cup of broth. Stir everything in and cover. Cook for about 5 minutes.
Uncover and stir until most of the liquid is absorbed. Stir in cheese sauce.
Cook about 5 more minutes or so, until you have the consistency you like. Adjust with salt to taste.
Serve and enjoy (and don't forget to come back and leave a review)!
Vegan Broccoli Cheddar Risotto - KevCooksPlants.com