Description
This vegan Instant Pot mushroom risotto is a creamy, umami-rich dish featuring arborio rice, sautéed mushrooms, spinach, and a homemade vegan parmesan—all made in under 30 minutes without constant stirring.
Ingredients
1 cup mixed unroasted nuts or seeds
3 tablespoons nutritional yeast
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil, divided
1 pound cremini mushrooms, sliced
Sea salt and ground black pepper, to taste
2 shallots, finely diced
1 garlic clove, minced
2 teaspoons fresh thyme leaves
2 cups arborio rice
1/4 cup white wine
5 cups vegetable stock
2 tablespoons light miso
2 tablespoons vegan butter (optional)
3 cups baby spinach, packed
Vegan parmesan, for serving
Instructions
- In a food processor, pulse nuts/seeds, nutritional yeast, garlic powder, onion powder, salt, and pepper until coarse. Set aside.
- Turn Instant Pot to SAUTÉ and heat 1 tbsp oil. Add mushrooms, let sit 1 min, stir, and repeat. Sauté until browned and liquid evaporates (~5 min). Season and remove.
- Wipe pot. Add remaining oil and sauté shallots for 2 min. Add garlic and thyme; cook 30 sec. Add rice and toast 2 min, stirring.
- Deglaze with wine and cook 1 min. Add stock, stir, and cancel SAUTÉ.
- Seal lid, set to HIGH pressure for 4 min. Quick release when done.
- Stir in miso and vegan butter. Add mushrooms and spinach. Cover 1 min to wilt.
- Serve hot, topped with vegan parmesan.
Notes
- Sub kale or arugula for spinach.
- Replace wine with broth if needed.
- Add peas, leeks, or asparagus for variety.
- Use truffle oil for gourmet finish.
- Roasted squash or sweet potatoes add seasonal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
