5 from 15 votes
Instant Pot Mushroom Risotto with Pumpkin
This Instant Pot risotto combines chestnut mushrooms, arborio rice, and pumpkin puree for a creamy, flavorful dish. It uses white wine and vegetable stock to build flavor, finishes with vegan parmesan cheese, and is garnished with fresh parsley. The pressure cooking method produces tender rice with a smooth texture, balanced by the earthiness of mushrooms and mild sweetness of pumpkin.
Prep Time
2 mins
Cook Time
6 mins
Servings:
6
Calories:
309 kcal
Course:
Side Dish, Main Course, Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 309
% 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.