Basic Risotto

From Vegan Under Pressure by Jill Nussinow
  1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and sauté for 1 minute (adding a little water if needed). Add the garlic and sauté for another 2 minutes. Stir in the rice.
  2. Add 3 cups stock to the cooker. Lock on the lid. Bring to high pressure; cook for 5 minutes. Quick release the pressure by turning the pressure valve in short bursts so that the liquid doesn't come spewing out. Carefully remove the lid, tilting it away from you.
  3. Stir in more stock if needed to get the consistency as creamy as you want it. Season with salt and pepper, and add lemon juice, vinegar, and/or soy cheese, if you like.

Winter Squash and Kale Risotto

Add 1 cup diced peeled winter squash after adding the rice. Add 2 to 3 cups thinly sliced kale after opening the lid. Stir and lock the lid back on and let sit for 3 minutes. When you open the cooker, add 1 tablespoon of grated lemon zest.