I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.

Pressure Cooker Vegan Mushroom Risotto

Name: Pressure Cooker Vegan Mushroom Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Vegan Butter; Extra-Virgin Olive Oil; Yellow Onion; Garlic Cloves; Cremini Mushrooms; Arborio Rice; White Wine; Low-Sodium Vegetable Broth; Vegan Pesto; Cashew Cream Cheese; Sea Salt; Black Pepper

Recipe by Kelsey Russell-Murray

Ingredients

Time

20m

Serves

Most vegan risottos lack the traditional creamy richness that is the best part of risotto. This 100% plant based risotto is the perfect special occasion meal - deliciously rich and creamy, just the way risotto should be! The best part of this dish? Unlike traditional risotto which is labour and time-intensive, it is prepared in a pressure cooker – making it fool proof, quick and easy with minimal cleanup. This vegetarian meal revolves around savoury mushrooms. Mushrooms are high in potassium (beneficial for heart health), fiber and B-vitamins. Enjoy this tasty meal guilt-free!

30-Minute Meal

One Pot

Vegan

Gluten-Free

Ingredients

2 Tbsp

Vegan Butter

1 Tbsp

Extra-Virgin Olive Oil

Yellow Onion

diced

Garlic Cloves

finely minced

2 227g packs

Cremini Mushrooms

sliced

2 cups

Arborio Rice

1/2 cup

White Wine

4 cups

Low-Sodium Vegetable Broth

1/2 cup

Vegan Pesto

1/2 cup

Cashew Cream Cheese

1 tsp

Sea Salt

1/2 tsp

Black Pepper

Instructions

Turn the ‘sauté’ function on your instant pot and add the butter, onion and garlic. Sauté for 3-4 minutes until onions are translucent.

Add rice to onion and garlic mixture and toast for 2 minutes, stirring frequently.

Pour in wine and simmer for 3 minutes. Add veggie broth and stir thoroughly to combine.

Close and lock the lid. Make sure the venting knob is turned to sealing. Select high pressure and set timer for 6-minutes. Instant Pot will take several minutes preheat prior to pressure cooking.

While risotto is cooking, add the mushrooms and 1-2 tbsp. of olive oil to a large pan and sauté on medium-high for 6-8 minutes, until tender. Season with salt and pepper.

Note: mushrooms can be added to the instant pot after the onions and sautéed for 3-4 prior to pressure cooking. I prefer to prepare the mushrooms on the stovetop, but either way works!

Release pressure on Instant Pot when cooking is finished by turning valve to venting. Allow pressure to release for 5-minutes before removing lid.

Add pesto, nut/cream cheese and mushrooms and stir risotto until it is well-combined and creamy. Season with salt and pepper.

Tip: drizzle with truffle or garlic-infused olive oil. So good!

Substitutions: You can substitute any veggies of your choosing with this recipe. Fresh diced tomatoes, roasted asparagus or broccoli or sautéed bell peppers would be great choices. Substitute parmesan cheese for plant based cheese if you prefer!

More Recipes by Kelsey Russell-Murray

Pressure Cooker Vegan Mushroom Risotto