Rice Cooker Mushroom Risotto (Easy w/ Stovetop and Oil-Free Options)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan risotto made with arborio rice, mushrooms, asparagus, and peas, cooked easily in a rice cooker or one pot on the stovetop. This plant-based comfort dish is perfect for dorms or busy schedules.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups vegetable broth
- 1/2 large onion, diced
- 2 cloves garlic, finely minced
- 1/2 cup dry white wine*
- 1 cup Arborio rice
- 2 cups white mushrooms, sliced (225g)
- 8 spears asparagus, cut into fourths (about 1 1/4 cups)
- 1/3 cup frozen peas
- 1/2 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- Optional: 1/4 cup vegan Parmesan cheese (we use Follow Your Heart)
At a glance
PER SERVING · TIME 46M
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
- 36m
- Sodium
- 662mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 429mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.