Creamy smooth risotto infused with the flavors of Thai green curry takes the idea of risotto to a whole new level. This Asian risotto is packed with not just an assortment of fresh vegetables but has a harmonious balance of powerhouse flavors!
The Instant Pot is the easiest way to pull off this meal quickly and easily. If you don’t have a pressure cooker, no problem, I’ll include directions for both. Enjoy!
* Find this recipe and more in The Environmental Issue of VEGWORLD Magazine
Instant Pot Thai Green Risotto
Prep Time
10-15 minutes
Total Time
16-21 minutes
Kim Campbell is the author of the PlantPure Nation and the PlantPure Kitchen cookbooks. She developed more than 250 delicious whole food plant-based recipes using no processed oils. Kim is also the Director of Culinary Education and Development at PlantPure, where she works with her husband, Nelson, building an organization that promotes a whole foods plant-based diet. Nelson directed and produced the groundbreaking movie, PlantPure Nation.
Kim graduated from Cornell University with a BS in Human Service Studies with a concentration in Nutrition and Child Development. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 25 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to plant-based diet easier for people.
She is also the daughter-in-law of Dr. T. Colin Campbell, considered by many as at the science ‘father’ of the rapidly growing plant-based nutrition movement.
Ingredients
- 6-8 green onions, sliced
- 3 celery stalks, thinly sliced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeds and ribs removed, thinly sliced
- 8 ounces sliced mushrooms, any variety
- 1 Tablespoon ginger paste or grated ginger
- 2 teaspoons Thai Green Curry Paste (I use Thai Kitchen brand)
- ¼ cup fresh basil, chopped
- 1 ½ Tablespoons white miso paste
- 1 ¼ cup arborio rice
- 1/2 cup dry white wine
- 2 cups warm low sodium vegetable stock for Instant Pot or 2 1/2 cups for the stovetop
- 3 cups fresh spinach, roughly chopped
- 1 1/2 cups frozen peas
Garnish
- 1 lime, quartered
- 2 tablespoons toasted sesame seeds (optional)
Directions
Instant Pot Directions
- Set a 6-quart Instant Pot to the high sauté setting. Add the green onions, celery, garlic, jalapeño, mushrooms, ginger, Thai green curry paste, and basil to the pot and cook for about 3-4 minutes, stirring continuously. Add small amounts of water as needed to prevent sticking. Add the miso paste, rice, white wine, and continue stirring for another 3-4 minutes.
- Turn off the sauté setting and pour 2 cups of vegetable broth into the pot. Close the lid and turn the venting knob to the sealing position. Select manual setting and adjust the pressure to high, and set time for 6 minutes. When finished cooking, quick release the pressure.
- Stir in the spinach and peas. Serve immediately and garnish with lime and sesame seeds.
Stove Top Directions
- In a large skillet, add the green onions, celery, garlic, ginger, jalapeño, mushrooms, ginger, Thai green curry paste, and basil to the pot and cook for about 3-4 minutes, stirring continuously. Add small amounts of water as needed to prevent sticking. Add the miso paste, rice, white wine, and continue stirring for another 3-4 minutes.
- Add 2 1/2 cups of warm vegetable broth to the skillet and bring to a boil. Reduce the heat to low and cover. Cook for 20-22 minutes, making sure to stir frequently to prevent sticking.
- Stir in the spinach and peas and allow the spinach to wilt for 5 minutes. Serve immediately and garnish with lime and sesame seeds.
