Popular Conditions & Diets
Ingredients
12
Time
20m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
12
Time
20m
Serves
4
30-Minute Meal
One Pot
Vegan
Gluten-Free
2 Tbsp
Vegan Butter
1 Tbsp
Extra-Virgin Olive Oil
1
Yellow Onion
diced
6
Garlic Cloves
finely minced
454 g
Cremini Mushrooms
(2 227g packs) 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
1
Turn the ‘sauté’ function on your instant pot and add the butter, onion and garlic. Sauté for 3-4 minutes until onions are translucent.
2
Add rice to onion and garlic mixture and toast for 2 minutes, stirring frequently.
3
Pour in wine and simmer for 3 minutes. Add veggie broth and stir thoroughly to combine.
4
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.
5
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.
6
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!
7
Release pressure on Instant Pot when cooking is finished by turning valve to venting. Allow pressure to release for 5-minutes before removing lid.
8
Add pesto, nut/cream cheese and mushrooms and stir risotto until it is well-combined and creamy. Season with salt and pepper.
9
Tip: drizzle with truffle or garlic-infused olive oil. So good!
10
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!
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.
