Instant Pot Mushroom Risotto Recipe | Yummly
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Instant Pot Mushroom Risotto

Starlett Monroe: "Loved it!! I will make it often" Read More
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  • 1 tablespoon olive oil (or preferred oil)
  • 2 tablespoons vegan butter (divided)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 8 ounces cremini mushrooms (dry brushed & diced)
  • 3/4 teaspoon dried thyme
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine (*see note)
  • 4 cups vegetable broth (low sodium, *see note)
  • 1 1/4 teaspoons sea salt (more to taste)
  • ground pepper (Fresh, to taste)
  • 1 cup frozen peas (thawed)
  • 4 tablespoons vegan Parmesan cheese (optional *see note)
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    NutritionView More

    Sodium72% DV1720mg
    Fat6% DV4g
    Protein18% DV9g
    Carbs25% DV74g
    Fiber24% DV6g
    Calories390Calories from Fat35
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Calories from Fat35
    Total Carbohydrate74g25%
    Dietary Fiber6g24%
    Vitamin A25%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Starlett Monroe 7 months ago
    Loved it!! I will make it often
    delicious. the way i made it was not fully vegan, skipped the peas because i don’t particularly care for them and used red wine since that’s what i had. definitely worth making again.
    Malinda Hayes 9 months ago
    Turned out great! No modifications needed. Easy and delicious
    Rebecca 9 months ago
    Easy to follow instructions, had to add some more seasoning at the end to bump up the flavor a bit but overall very happy
    Baba 9 months ago
    Delicious! I used red wine vinegar instead of white wine and it worked really well. The peas stayed a bit crunchy which is fine but I might add them in earlier next time.
    Robyn Poliquin 10 months ago
    so good, used a bit more wine but it was a huge hit in the family
    Shivani Sheopory a year ago
    I didn’t add the peas since I didn’t like the color contrast. The risotto was delicious and instructions were on point. It was pretty soupy but when I let it sit for maybe half an hour, the soup was mostly absorbed in the farro.
    Pretty good turn out! I reduced the salt and I didn't have the correct rice on me so I used Asian rice instead and still ended up being delicious
    Nicola Erlich a year ago
    It was good but I felt it needed a little more stock to give it a soupy texture
    Greice Markwith a year ago
    Amazing! You can have a risotto without hard working and time spending
    Lisy i. a year ago
    This was delicious and easy. I used cashew milk with cubes of stock instead of broth to make it extra creamy. Loved it!