VEGAN MUSHROOM AND PEA RISOTTO

If you have ever cooked authentic Italian risotto, you know it’s a labour of love …. standing over the pot stirring constantly as you wait for your rice to cook.  It can be exhausting.  What if I told you, you can have the same yummy results using the Instant Pot?  Trust me….you will never go back to the old-fashioned way of making risotto again!  Not only is it easy but this recipe is vegan too and Nonna will never taste the difference!

 

Use sauté button on the Instant Pot and sauté onions in the oil for approximately 4 minutes.  Add garlic, mushrooms, salt and pepper.  Continue to sauté for another 3-4 minutes.  Add rice, nutritional yeast, peas and broth.  Stir well, place lid on Instant Pot making sure your unit is on “seal” and press the “rice” button (10  or 12 minutes should appear on your Instant Pot display).  Use the quick release and stir well.

Serve the risotto immediately.  Do not let the risotto sit too long as the rice will continue to absorb the broth.   Top with extra nutritional yeast when serving.  A Caesar salad would be a perfect side dish with this risotto.  Click on link for the recipe:  Ultimate Caesar Salad Dressing.

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

VEGAN MUSHROOM AND PEA RISOTTO

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 40
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: main
  • Method: Instant Pot
  • Cuisine: Italian

Description

Risotto in the Instant Pot?  You betcha!!!   So easy, you will never go back to the old fashion way of making it and Nonna will never taste the difference!


Ingredients

Scale
  • 5 tablespoons of 100% pure avocado oil
  • 1 1/2 cups of Italian Style Rice. (I use the Unico Brand)
  • 1 garlic clove, chopped
  • 1 small yellow onion, chopped
  • 1 cup frozen sweet peas. (I use Green Giant)
  • 7 large Cremini mushrooms, chopped
  • 6 cups = 1 L of Organic mushroom broth. (I love Pacific Brand or Imagine Brand)
  • 1/2 teaspoon each of salt and pepper
  • 1 tablespoon nutritional yeast (more for serving)

Instructions

  1. Use sauté button on the Instant Pot and sauté onions in the oil for approximately 4 minutes.
  2.  Add garlic, mushrooms, salt and pepper.  Continue to sauté for another 3-4 minutes.
  3. Add rice, nutritional yeast, peas and broth.
  4. Stir well, place lid on Instant Pot making sure your unit is on “seal” and press the “rice” button (10 or 12 minutes should appear on your Instant Pot display).
  5. Use the quick release and stir well.
  6. Serve the risotto immediately.
  7. Do not let the risotto sit too long as the rice will continue to absorb the broth.
  8. Top with extra nutritional yeast when serving.

Notes

If you’re not a fan of peas or mushroom you can swap them out for broccoli, squash, sweet potato or asparagus.  You can also substitute the mushroom broth for vegetable broth.

Serve this dish with a Caesar salad.  Get the recipe for the Ultimate Caesar Salad Dressing

Keywords: risotto, Italian, vegan, gluten free, Italian, vegan Italian

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating