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Meet Vegan Instant Pot farro risotto. It’s the brainchild of chef Nisha Vora, author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019). And trust us: It’s one of those dishes that make you scratch your head and ask, “Is this really vegan?”
“Risotto is one of my all-time favorite foods, but I’m always looking for ways to offer more nourishing alternatives to comfort-food favorites,” Vora tells us. “This version uses whole-grain farro instead of white rice and gets its creaminess from a ‘cheesy’ white bean puree.” Pretty darn brilliant, if you ask us.
The best part? The Instant Pot takes care of the cooking, so you don’t have to stand over the stove stirring for 20 minutes.
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