Instant Pot Summer Squash and Lemon Risotto

Instant Pot Summer Squash and Lemon Risotto

Serves 6-8

¼ cup coconut oil or ghee

½ tsp black pepper

1 tsp ground fennel seed

1 tsp dried basil

½ tsp ground coriander seed

½ tsp turmeric

1 sweet onion, diced

½ tsp salt and to taste

½ cup cooking sherry, white wine, or broth

1 cup arborio rice

2 cups summer squash (or zucchini) cut into 1 ½ inch cubes

2 cups vegetable or chicken broth

1 cup nutritional yeast (nooch) or freshly grated parmesan

Zest and juice of 1 lemon

¼ - ½ cup fresh basil leaves, cut chiffonade 

More parmesan or nooch for serving

Heat the olive oil on the medium saute setting on your instant pot. Add all of the spices except for the salt. As soon as the spices become fragrant (30 seconds to 1 minute) add the onions and salt and stir to combine. Cook for 3-5 minutes to soften and begin to caramelize the onions. Don’t worry if things start to stick to the bottom of the pan, this adds flavour. Add the ½ cup sherry or wine or broth and scrape up any brown bits (fond) on the bottom. Add the rice and mix well to combine. I like to cook the rice for a minute or two here to get some more flavour into the grains. 

Add the squash and the broth and stir well. Turn off the saute function. Make sure all the ingredients to this point are submerged under the broth line. Taste for salt, adding more if necessary. 

Place the top on your pot and lock it. Make sure the vent is closed and set the pot for 5 minutes manual. Once the time is up, do a quick pressure release and open the pot. It may look a little brothy, this is normal and will tighten up as you stir..Stir in the nutritional yeast, lemon juice and zest, and fresh basil. Taste for seasoning. . 

Serve with additional nutritional yeast sprinkled on top, or some very good parmesan.