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
Course: Main Course
Keyword: instant pot pumpkin risotto, pumpkin and mushrorom risotto, vegan butternut squash risotto
Author: Vegan Richa
2tspoilor 1/4 cup broth
1/2white onion chopped
4clovesof garlic chopped
10ozsliced mushrooms, white, cremini, portabella or mixed
1tbspchopped fresh sage
1/4tsppumpkin pie spice or cinnamon, optional
1/2tspsaltless or more depending on if you use water or unsalted/salted broth
1/3cupwhite wine(or omit)
3/4cuppumpkin puree, see notes for alternatives
2 1/4cupswater or veggie broth or mushroom broth, add some dried mushroom mix powder for additional flavor
1cupwild rice brown rice blend
1/4cupnon dairy cream or cashew milk
vegan butter, vegan parm, fresh sage for garnish
Roasted Pumpkin/Butternut/Sweet Potato
16ozcubed pumpkin,butternut squash, winter squash or sweet potato
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.
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