Instant Pot Mushroom Risotto with Pumpkin
User Reviews
5
-
Prep Time
2 mins
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Cook Time
6 mins
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Servings
6
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Calories
309 kcal
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Course
Side Dish, Main Course, Dinner
Instant Pot Mushroom Risotto with Pumpkin
Description
The Instant Pot Mushroom Risotto with Pumpkin starts by sautéing chestnut mushrooms in the pot until browned and their moisture released. Arborio rice is then stirred in to coat with oil and lightly toast, followed by deglazing with white wine. Green onions and pumpkin puree are added along with vegetable stock, and the pot is sealed and cooked under high pressure for 5 minutes for al dente or 6 minutes for softer rice.
After a quick pressure release, the risotto might appear soupy but thickens as it’s stirred with grated vegan parmesan cheese, which adds a cheesy richness without dairy. Fresh parsley adds a mild herbaceous note to finish. The resulting risotto is creamy and smooth with a balance of umami mushrooms and subtly sweet pumpkin.
This dish is best served hot and can be adjusted in flavor by varying the stock type or cheese amount. The method allows for quicker risotto than traditional stovetop preparation while still achieving a tender yet textured consistency.
For best results, sauté mushrooms separately to deepen flavor before pressure cooking. Leftover wine or a vinegar-water mix can replace wine if needed. Serve immediately as cooled risotto becomes stodgy.
Ingredients
Instant Pot Mushroom Risotto Ingredients
- 1 lb mushrooms I used chestnut mushrooms
- 2 cups arborio rice 370g
- 1/2 cup white wine 118ml
- 4 green onions sliced
- 1/2 cup pumpkin puree 115g
- 4 1/2 cups vegetable stock 1125ml
- 1/3 cup vegan parmesan cheese 35g, grated
- parsley for garnish, chopped
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.
Notes
- Add as much cheese as you prefer to enrich the flavor.
- Cooking mushrooms separately before pressure cooking enhances their flavor and texture.
- You may substitute vegetable stock with chicken stock or water to suit dietary preferences.
- If wine is unavailable, a mix of vinegar and water works as a substitute.
- Serve the risotto hot; it does not reheat well due to its texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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