Instant Pot Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan risotto made with arborio rice, mushrooms, and vegan parmesan in a pressure cooker. Earthy and rich despite being plant-based, it delivers traditional risotto texture with half the work of stovetop cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons vegan butter
- ½ small yellow onion (thinly sliced)
- 2 tablespoons finely chopped garlic
- ½ teaspoon dried thyme
- 3 cups thinly sliced mushrooms
- 1 ½ teaspoons salt
- ½ cup vegan Syrah wine (any type of dry red wine like Malbec or Cabernet will work)
- 2 ½ cups low-sodium veggie broth
- 7 tablespoons freshly grated vegan Parmesan cheese
- 1 cup arborio rice
- Fresh parsley (for garnish)
- freshly grated vegan Parmesan cheese (for garnish)
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 28m
- Sodium
- 1159mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 19mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.