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    Home » Instant Pot

    Vegan Pumpkin Risotto Instant Pot

    Published: Nov 27, 2019 by Richa 15 Comments

    Jump to Recipe   Print Recipe

    Vegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan.  Vegan Glutenfree soyfree Recipe, Oil-free option Jump to Recipe
    Vegan Pumpkin Risotto on a white plate #VeganRicha

    This easy risotto is comfort food with seasonal winter squash. There is squash in the risotto and and roasted squash mixed in to serve! Herbs such as sage and thyme add wonderful flavor.

    This risotto is cooked in an Instant pot, but you can easily cook in a saucepan as well, see recipe below for details. I use wild rice blend in this risotto for a hearty option. Use arborio for variation. Fresh sage and thyme with mushrooms and pumpkin or squash puree together add wonderful flavor to this risotto. Dont have pumpkin puree? roast the pumpkin or butternut squash,mash and use. Change up the herbs to preference, omit the mushrooms, add other veggies in this versatile Instant Pot Pumpkin/Butternut Squash risotto and serve garnished with some vegan parm!

    Vegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan. 30 Mins. #Vegan #Glutenfree #soyfree #Recipe #VeganRicha


    Ingredients for Vegan Pumpkin Risotto

    • onion, garlic and mushrooms form the aromatic base
    • thyme, sage, pumpkin pie spice/cinnamon, onion powder add flavor
    • pumpkin puree and water or broth.
    • I use wild rice blend for this risotto. You can use arborio rice.
    • non dairy cream and vegan parmesan finish the risotto
    • Roasted Pumpkin or butternut squash, roasted with garlic and herbs, and crisp sage as topping

    Vegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan. 30 Mins. #Vegan #Glutenfree #soyfree #Recipe #VeganRicha

    More Instant Pot Recipes

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    • Instant Pot Lasagna Soup with Red lentils.  – So Easy
    • IP Potato Chickpea Soup. GF
    • Tomato Soup with Tofu Croutons.
    • Cauliflower soup. GF

    Vegan Pumpkin Risotto on a white plate

    Recipe Card

    Vegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan. 30 Mins. #Vegan #Glutenfree #soyfree #Recipe #VeganRicha
    Print Recipe
    4.34 from 3 votes

    Vegan Pumpkin Risotto Instant Pot

    Vegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan. 30 Mins. Vegan Glutenfree soyfree Recipe, Oil-free option

    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: instant pot pumpkin risotto, pumpkin and mushrorom risotto, vegan butternut squash risotto
    Servings: 4
    Calories: 275.36kcal
    Author: Vegan Richa

    Ingredients

    • 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 (183.75 g) pumpkin puree , see notes for alternatives
    • 2 1/4 cups (532.32 ml) 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 (59.15 ml) non dairy cream or cashew milk
    • vegan butter , vegan parm, fresh sage for garnish

    Roasted Pumpkin/Butternut/Sweet Potato

    • 16 oz (453.59 g) 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

    Instructions

    • Select Saute on the Instant Pot. Once hot, add oil or broth. Add onion, garlic and a good pinch of salt and mix and cook for 2 mins.
    • Add the mushrooms and mix in. Cook for 3 mins. Add the herbs and white pepper and mix in. Add wine and continue to cook for 1-2 minutes.
    • Add salt, pumpkin puree/mash, water or broth, and mix well. Add the rice and mix in.
    • Cancel saute, close the lid, and Pressure cook for 23 mins(high pressure). For Arborio rice, use 2 cups broth and pressure cook for 6 mins.
    • Let the pressure release naturally. Open the lid, Add in cashew milk or non dairy cream and mix in. Taste and adjust salt and flavor if needed. Add some extra virgin olive oil and vegan parmesan or nutritional yeast.
    • Serve garnished with fresh or crisped(in oil) sage and a good dash of black pepper with roasted butternut, pumpkin or sweet potato. Serve with a side salad, garlic bread and other sides.
    • Roasted Squash: Toss the cubed pumpkin, butternut squash or sweet potato with oil. Then sprinkle in the herbs and spices. Toss well to coat. Spread on parchment lined baking sheet and bake at 400 deg F (205 C) for 30 mins or until tender to preference.
    • Stove top: Follow steps 1,2,3 in a large saucepan over medium heat. Reserve half of the mushrooms to mix in later. Add salt, pumpkin, 4 cups broth and mix in. Bring to a boil. Add the wild rice blend and mix in. Cook partially covered for  50 mins or until rice is cooked through. Taste and adjust, Take off heat. Stir in cashew milk, vegan parm. Garnish with the reserved mushrooms and roasted squash.

    Notes

    Pumpkin puree/Mash: You can use a mash of roasted pumpkin or butter nut or other winter squash. Or just add cubed pumpkin or butternut squash. The squash will disintegrate when you mix the risotto after it has cooked

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Risotto Instant Pot
    Amount Per Serving
    Calories 275.36 Calories from Fat 59
    % Daily Value*
    Fat 6.56g10%
    Saturated Fat 0.87g5%
    Sodium 601.82mg26%
    Potassium 937.12mg27%
    Carbohydrates 48.71g16%
    Fiber 5.8g24%
    Sugar 9.44g10%
    Protein 10.43g21%
    Vitamin A 16832.33IU337%
    Vitamin C 15.57mg19%
    Calcium 73.21mg7%
    Iron 3.22mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Andrea K

      August 13, 2022 at 12:46 pm

      Do you have any suggestions for a mushroom substitute? I’m allergic

      Reply
      • Richa

        August 13, 2022 at 10:27 pm

        Just omit them. Add other veggies like zucchini

        Reply
    2. Amy

      May 28, 2021 at 3:32 am

      5 stars
      Just finished eating this, it’s delicious! Thank you 🙂

      Reply
      • Vegan Richa Support

        June 01, 2021 at 1:35 pm

        ❤️❤️

        Reply
    3. Sheetal

      September 08, 2020 at 8:50 pm

      Which Instant pot model do you recommend?

      Reply
      • Vegan Richa Support

        September 09, 2020 at 1:03 pm

        I swear by this one:

        Reply
      • Richa

        September 09, 2020 at 2:42 pm

        https://www.amazon.com/dp/B00FLYWNYQ/?ref=exp_veganricha_dp_vv_d

        Reply
    4. Emily

      January 10, 2020 at 10:14 pm

      5 stars
      Made this with just brown rice and it came out really good!

      Reply
    5. Drew

      January 10, 2020 at 12:14 am

      3 stars
      I thought this was delicious with self-foraged chanterelles. Next time I would (1) double the recipe; (2) reduce the cinnamon; (3) increase the proportion of rice; and (4) increase the proportion of liquid. Also I added the rice before the broth in the hope of letting it toast a bit; next time I might do that longer. One thing I love about your recipes is their flexibility. Instead of dictating a single approach you provide a broad canvas on which your readers can sketch their own ideas. The one revision I might suggest here is to flesh out the idea of a “wild rice brown rice blend.” I assume this is some commercial product you know about but I buy these products in bulk and I have no idea what proportion of brown to wild would work best. I just played it by ear, maybe 2/3 brown to 1/3 wild, and it came out very nicely.

      Reply
    6. Jackie of Vegan Yack Attack

      November 29, 2019 at 3:03 pm

      Great minds! I made an IP squash and mushroom risotto a few weeks ago! 😍

      Reply
      • Richa

        November 29, 2019 at 3:57 pm

        yup! I found this in drafts from last year!

        Reply
    7. Coryne

      November 28, 2019 at 6:10 pm

      I made this as a Thanksgiving side using Arborio rice and without the wine (I just used a little extra broth). The vegan (me) and non-vegans all thought it was delicious! I found that it dried out a little when chilled, but it was still delicious and I’m sure I could have added a little extra cashew milk or vegan butter if needed.

      Honestly, I’ve never made a single recipe from Richa that wasn’t delicious … it you don’t have her cookbooks, GET THEM! 🙂

      Reply
      • Richa

        November 28, 2019 at 10:34 pm

        awesome! yes just reheat with additional non dairy milk. Arborio keeps absorbing moisture

        Reply
    8. Meg

      November 27, 2019 at 5:25 pm

      Sound delicious! I don’t see wine mentioned in the ingredient list, only on the directions. Did you use white wine? Going to make this tomorrow and roast some tofu along with the veggies!

      Reply
      • Richa

        November 27, 2019 at 9:59 pm

        oops use a 1/3 cup , updating now

        Reply

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