I’m not sure why it took me so long to get my paleo risotto recipe up for you. I’ve made it a dozen times and it is a huge hit! It’s rich and creamy and super easy to make. I just throw all the vegetables through the grater attachment on my food processor and then throw it in the Instant Pot with some liquids and let it go. The trick is adding the thickeners and cheese to make the risotto nice a creamy after everything else has cooked.
I have to admit a guilty pleasure…Adam and I regularly watch Master Chef. My excuse is that they have beautiful plating and I love to see how they add color to otherwise bland dishes. In a recent episode, one of the top 3 contestants made risotto in an electric pressure cooker. I thought “how awesome is that???” and decided to give it a shot with cauliflower. The result was surprisingly easy and absolutely delicious!
Now this risotto recipe is definitely not dairy free. Adam and I do eat cheese though we are careful to select ones made from pastured cows. If you are good with dairy, check it out! If not, I’ve seen recipes for dairy free cheese made from cashews and I am absolutely fascinated to hear how this recipe works with that. Definitely let me know if you try it!
Creamy Paleo Risotto Recipe (for Pressure Cooker or Instant Pot)
Ingredients:
1 head of cauliflower
3 carrots (optional)
1/2 medium yellow onion
5 baby bella mushrooms
4 cloves of garlic
3 tablespoons of EV olive oil
1/2 cup of dry white wine
1/2 cup of coconut milk
1/2 cup of chicken broth
1/4 cup of butter
1 tablespoon chopped fresh oregano
1 & 1/2 teaspoon salt
1 & 1/2 teaspoon black pepper
1 teaspoon paprika
Dash of cayenne
1 cup of grated parmesan cheese
2 egg yolks
2-4 tablespoons tapioca flour
Directions:
Grate cauliflower. Grate or dice carrots, yellow onion, mushrooms, and garlic (I use my food processor’s grating attachment). Pour olive oil into the Instant Pot and then add in the garlic and vegetables on top. Add white wine, coconut milk, broth, butter, oregano, salt, pepper, paprika, and cayenne and stir. Place the lid on the Instant Pot, lock it, and seal the vent. Using the manual option, set it to cook for 5 minutes on high pressure. When time is up, use the quick release. Then stir in cheese until the cheese has melted. Add in egg yolks and stir. Add 2 tablespoons of tapioca and stir, adding additional tapioca to achieve desired consistency.
