Vegan Pumpkin Risotto Instant Pot
View original ↗
Vegan Richa · by Vegan Richa★ 4.3 (3)

Vegan Pumpkin Risotto Instant Pot

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 21%
CARBS 66G62% OF CAL
5G FIBER47G OTHER14G TOTAL SUGAR
FAT 15G31% OF CAL
7G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, spiced risotto made with pumpkin, mushrooms, and brown rice blend, cooked in an Instant Pot. Earthy and warming. A vegan main course.

mainamericanbowldairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tsp oil (or 1/4 cup broth)
  • 1/2 white onion chopped
  • 4 cloves of garlic chopped
  • 10 oz sliced mushrooms (, white, cremini, portabella or mixed)
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • 1 tbsp chopped fresh sage
  • 1/4 tsp pumpkin pie spice or cinnamon (, optional)
  • 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 puree (, see notes for alternatives)
  • 2 1/4 cups water or veggie broth or mushroom broth (, add some dried mushroom mix powder for additional flavor)
  • 1 cup wild rice brown rice blend
  • 1/4 cup non dairy cream or cashew milk
  • vegan butter (, vegan parm, fresh sage for garnish)
  • 16 oz cubed pumpkin (,butternut squash, winter squash or sweet potato)
  • 2 tsp oil (or aquafaba for oil-free)
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary or 1 tbsp fresh
  • black pepper to taste
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
PREP
10M
SODIUM
693MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.