Instant Pot Mushroom Risotto with Pumpkin
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
2 mins
-
Servings
6
-
Calories
309 kcal
-
Course
Side Dish, Main Course, Dinner
Instant Pot Mushroom Risotto with Pumpkin
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Instant Pot Mushroom Risotto is creamy, satisfying and full of flavor.
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Ingredients
Instant Pot Mushroom Risotto Ingredients
- 1 lb (450g) mushrooms I used chestnut mushrooms
- 2 cups (370g) aborio risotto rice
- 1/2 cup (118ml) white wine
- 4 green onions sliced
- 1/2 cup (115g) pumpkin purée
- 4 1/2 cups (1125ml) vegetable stock
- 1/3 cup (35g) grated vegan parmesan cheese
- chopped parsley for garnish
Instructions
Instant Pot Instructions
- Select the sauté setting on the Instant Pot and add oil into the insert.
- Add mushrooms and then cook until they have released moisture and start to brown.
- Mix in the rice and stir until rice starts to turn translucent, approximately 2-3 minutes.
- Then add wine, deglaze the instant pot insert and cook until it is mostly evaporated.
- Add in the green onions, pumpkin purée, and vegetable stock. Do not mix!
- Cover, seal, a set to high pressure, manual for 5 minutes (al dentor 6 minutes for softer rice.
- Cook till done, switch off and perform a quick pressure release.
- The Instant Pot Risotto might look soupy, but that is okay. Stir with a wooden spoon, add in Parmesan and adjust seasonings.
- Serve topped with additional Parmesan and freshly chopped parsley.
Equipments used:
Notes
- Add aaaaaaaaaaaaall the cheese you want to your taste. The more cheese the merrier, I alway say.
- I find it quicker and easier to fry the mushrooms on the stove top and then add to the Instant Pot once cooked.
- Feel free to change up the stock you use to suit your taste. You can use chicken stock if you are not vegan.
- If you prefer you can use water instead of stock.
- Feel free to use different types of mushrooms – see below for more information.
- Make sure to serve your Pressure Cooker Risotto hot as it is unappealingly stodgy if served cold.
- Don’t use your posh wine for this, and definitely use leftover wine if you have it.
- If you don't have wine, you can use a mix of vinegar and water instead.
- There are 8 Blue Plan SmartPoints in one serving of Instant Pot Mushroom Risotto.
- Add aaaaaaaaaaaaall the cheese you want to your taste. The more cheese the merrier, I alway say.
- I find it quicker and easier to fry the mushrooms on the stove top and then add to the Instant Pot once cooked.
- Feel free to change up the stock you use to suit your taste. You can use chicken stock if you are not vegan.
- If you prefer you can use water instead of stock.
- Feel free to use different types of mushrooms – see below for more information.
- Make sure to serve your Pressure Cooker Risotto hot as it is unappealingly stodgy if served cold.
- Don’t use your posh wine for this, and definitely use leftover wine if you have it.
- If you don't have wine, you can use a mix of vinegar and water instead.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
736mg
(31%)
Potassium
369mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3612IU
(72%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 736mg | 31% |
| Potassium | 369mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3612IU | 72% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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