Vegan Pumpkin Risotto Instant Pot
User Reviews
4.3
9 reviews
Good
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
4
-
Calories
27536 kcal
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Course
Main Course
-
Cuisine
American
Vegan Pumpkin Risotto Instant Pot
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Vegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan. 30 Mins. Vegan Glutenfree soyfree Recipe, Oil-free option
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Ingredients
- 2 tsp neutral cooking oil or 1/4 cup broth, generic cooking oil
- 1/2 onion white, chopped
- 4 cloves garlic chopped
- 10 oz mushroom white, cremini, portabella or mixed, sliced
- 1/2 tsp thyme dried
- 1/2 tsp onion powder
- 1 tbsp sage chopped, fresh
- 1/4 tsp pumpkin pie spice optional, or cinnamon
- 1/4 tsp white pepper
- 1/2 tsp salt less or more depending on if you use water or unsalted/salted broth
- 1/3 cup white wine (or omit)
- 3/4 cup pumpkin see notes for alternatives, puree
- 2 1/4 cups water add some dried mushroom mix powder for additional flavor, or veggie broth or mushroom broth
- 1 cup wild rice brown rice blend
- 1/4 cup non-dairy cream or cashew milk
- vegan butter , vegan parm, fresh sage for garnish
Roasted Pumpkin/Butternut/Sweet Potato
- 16 oz pumpkin butternut squash, winter squash or sweet potato, cubed
- 2 tsp neutral cooking oil or aquafaba for oil-free, generic cooking oil
- 1 tsp oregano dried
- 1/2 tsp rosemary dried or 1 tbsp fresh
- black pepper to taste
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- Select Saute on the Instant Pot. Once hot, add oil or broth. Add onion, garlic and a good pinch of salt and mix and cook for 2 mins.
- Add the mushrooms and mix in. Cook for 3 mins. Add the herbs and white pepper and mix in. Add wine and continue to cook for 1-2 minutes.
- Add salt, pumpkin puree/mash, water or broth, and mix well. Add the rice and mix in.
- Cancel saute, close the lid, and Pressure cook for 23 mins(high pressure). For Arborio rice, use 2 cups broth and pressure cook for 6 mins.
- Let the pressure release naturally. Open the lid, Add in cashew milk or non dairy cream and mix in. Taste and adjust salt and flavor if needed. Add some extra virgin olive oil and vegan parmesan or nutritional yeast.
- Serve garnished with fresh or crisped(in oil) sage and a good dash of black pepper with roasted butternut, pumpkin or sweet potato. Serve with a side salad, garlic bread and other sides.
- Roasted Squash: Toss the cubed pumpkin, butternut squash or sweet potato with oil. Then sprinkle in the herbs and spices. Toss well to coat. Spread on parchment lined baking sheet and bake at 400 deg F (205 C) for 30 mins or until tender to preference.
- Stove top: Follow steps 1,2,3 in a large saucepan over medium heat. Reserve half of the mushrooms to mix in later. Add salt, pumpkin, 4 cups broth and mix in. Bring to a boil. Add the wild rice blend and mix in. Cook partially covered for 50 mins or until rice is cooked through. Taste and adjust, Take off heat. Stir in cashew milk, vegan parm. Garnish with the reserved mushrooms and roasted squash.
Notes
- Pumpkin puree/Mash: You can use a mash of roasted pumpkin or butter nut or other winter squash. Or just add cubed pumpkin or butternut squash. The squash will disintegrate when you mix the risotto after it has cooked
Nutrition Information
Show Details
Calories
275.36kcal
(14%)
Carbohydrates
48.71g
(16%)
Protein
10.43g
(21%)
Fat
6.56g
(10%)
Saturated Fat
0.87g
(4%)
Sodium
601.82mg
(25%)
Potassium
937.12mg
(20%)
Fiber
5.8g
(23%)
Sugar
9.44g
(19%)
Vitamin A
16832.33IU
(337%)
Vitamin C
15.57mg
(17%)
Calcium
73.21mg
(7%)
Iron
3.22mg
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 27536 kcal
% Daily Value*
| Calories | 275.36kcal | 14% |
| Carbohydrates | 48.71g | 16% |
| Protein | 10.43g | 21% |
| Fat | 6.56g | 10% |
| Saturated Fat | 0.87g | 4% |
| Sodium | 601.82mg | 25% |
| Potassium | 937.12mg | 20% |
| Fiber | 5.8g | 23% |
| Sugar | 9.44g | 19% |
| Vitamin A | 16832.33IU | 337% |
| Vitamin C | 15.57mg | 17% |
| Calcium | 73.21mg | 7% |
| Iron | 3.22mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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