The Risotto

Low FODMAP & Vegan · Instant Pot

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Ingredients

  • 3 cups arborio rice
  • 7½ cups cold water
  • 3 tbsp garlic-infused oil
  • 6 tbsp vegan chicken stock powder (check label — no onion or garlic powder)
  • 6 tbsp nutritional yeast
  • ¾ tsp white pepper
  • 1 tbsp lemon juice
  • Salt to taste

Makes ~9 serves of approx. 1 cup each

5L pot, 2/3 fill rule — this batch is snug. Don't exceed 3 cups rice.

Method

  1. Sauté mode — heat garlic-infused oil in the pot
  2. Add arborio rice, stir and toast for 2 minutes until edges turn slightly translucent
  3. Cancel sauté — pour in cold water and stock powder, stir once to deglaze any stuck rice
  4. Lid on, valve sealed — Pressure Cook, HIGH, 6 minutes
  5. When it beeps: natural release 10 minutes, then quick release remaining pressure
  6. Open lid, stir in nutritional yeast, lemon juice, and white pepper
  7. Taste, then add salt as needed
  8. Rest with lid off for 5 minutes — it'll thicken nicely

Portioning & Storage

Cool

Let sit ~15 minutes. Don't leave out longer than 2 hours total.

Portion

9 serves into individual airtight containers. ~1 cup each.

Fridge

3–4 containers for the week. Use within 5 days.

Freeze

Remaining serves. Press flat in ziplocks or use containers with headroom. Good for up to 3 months.

Reheating

From the fridge:
Add a splash of water or plant milk. Cover loosely. Microwave 2–3 minutes, stirring halfway.

From frozen:
Thaw overnight in the fridge if you can. Otherwise, microwave from frozen — add a bit more water, cover, 5–6 minutes with a stir halfway.

On the stove:
Low heat with a splash of water, stir frequently until heated through. Takes 5–8 minutes.

It will look like a solid brick when cold — that's completely normal. It comes back to a creamy texture once you add a little liquid and heat it through.

Serving Ideas

  • Top with a drizzle of good olive oil
  • Handful of rocket or baby spinach wilted on top
  • Squeeze of fresh lemon to brighten it up
  • Roasted cherry tomatoes on the side
  • Sprinkle of toasted pine nuts or pumpkin seeds
  • Side of steamed greens — broccolini, beans, bok choy
  • Dash of chilli flakes if you like heat
This works as a main on its own or as a base — think of it like a blank canvas you can dress up however you like.

Add Protein

Crispy Tofu

Cube firm tofu, pan-fry in a little oil until golden. Pile on top.

Chickpeas

Canned chickpeas, rinsed — roast with smoked paprika or toss in warm. (Limit to ¼ cup per serve for low FODMAP.)

Tempeh

Slice thin, marinate in soy & maple, pan-fry until caramelised.

Edamame

Thaw frozen shelled edamame, stir through while hot.

Hemp Seeds

Sprinkle 2 tbsp on top — no cooking needed, adds protein & good fats.