Easy Vegan Instant Pot Mushroom Risotto
Ingredients
Vegan Parmesan
-
1
cup
mixed unroasted nuts/seeds
-
3
tablespoons
nutritional yeast
-
¾
teaspoon
onion powder
-
¾
teaspoon
garlic powder
-
1
teaspoon
fine sea salt
-
½
teaspoon
freshly ground black pepper
Instant Pot Mushroom Risotto
-
2
tablespoons
avocado oil
-
1
lb
cremini mushrooms, sliced
-
to taste
sea salt and ground black pepper
-
2
shallots
small diced (about ½ cup diced shallots)
-
1
clove
garlic, minced
-
2
teaspoons
thyme leaves, minced
-
2
cups
arborio rice
-
¼
cup
white wine
-
5
cups
vegetable stock
-
2
tablespoons
light miso
-
2
tablespoons
vegan butter (optional)
-
3
cups
baby spinach, packed
Instructions
- Make the vegan parmesan by blending the nuts/seeds, nutritional yeast, garlic powder, onion powder, salt, and pepper until mealy.
- Set the Instant Pot to SAUTE and heat 1 tablespoon of oil; add mushrooms and sauté until browned, then set aside.
- Wipe the pot clean, add the remaining oil, and sauté shallots until soft; add garlic and thyme, then toast the rice until translucent.
- Add white wine and cook until evaporated; then add vegetable stock and cancel the SAUTE function.
- Seal the lid, set to MANUAL pressure for 4 minutes, then release pressure carefully.
- Stir in miso and vegan butter, season with salt and pepper, then add mushrooms and spinach, allowing spinach to wilt.
- Serve hot with vegan parmesan on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
You might also like