Instant Pot Mushroom Risotto

VEGAN HUGGS(4)
Savvy Chumballina: "Pretty good turn out! I reduced the salt and I di…" Read More
13Ingredients
30Minutes
390Calories

Ingredients

US|METRIC
  • 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

    390Calories
    Sodium72% DV1720mg
    Fat6% DV4g
    Protein18% DV9g
    Carbs25% DV74g
    Fiber24% DV6g
    Calories390Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium1720mg72%
    Potassium470mg13%
    Protein9g18%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate74g25%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A25%
    Vitamin C15%
    Calcium6%
    Iron25%

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

    Reviews(4)

    Savvy Chumballina 25 days ago
    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 2 months ago
    It was good but I felt it needed a little more stock to give it a soupy texture
    Greice Markwith 3 months ago
    Amazing! You can have a risotto without hard working and time spending
    Lisy i. 4 months ago
    This was delicious and easy. I used cashew milk with cubes of stock instead of broth to make it extra creamy. Loved it!

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