While all of my American friends get ready for Thanksgiving next week, I thought I’d slide in with a quick, hearty, and delicious vegan dinner to hold us all over before the big holiday. If you’re still planning your menu. This recipe for vegan mushroom risotto may just entice you to pick up an Instant Pot from one of the (no doubt) many places putting it on mega-sale next week.
I really love my Instant Pot. Does it cook things in an instant? Not really. Most recipes need a good 15 minutes to come up to pressure in addition to the stated cooking time. Does it save me time despite the lack of true instantaneousness? 100% yes. If we’re using this recipe as an example, once I cook the base, seal the pot up, and get my remaining ingredients ready, I’m on easy street for a cool 15 minutes before the timer goes off. I don’t have to stir this risotto constantly. It’s a complete meal that I don’t really have to babysit while it cooks. This is very worthwhile! I’m not being paid to say this; just love my IP so much. I have a very basic 6 quart one (affiliate link!) that I got on a Black Friday sale a few years ago.
I use mine to cook beans from scratch, large batches of steel cut oats (and other grains) that I can reheat throughout the week, extremely fluffy brown basmati rice, flavourful vegetable stock, amazing chana masala, quickly steamed butternut squash for silky soups, excellent spicy smoosh-y pinto beans, and now this hearty risotto.
I will say that this version of risotto is not precisely as creamy as the hand-stirred variety, but the time trade-off is worth it to me. You could also just make the base risotto without the mushrooms and add whatever roasted/sauteed vegetables that you like on top. It’s a good weeknight back pocket recipe for all levels of eaters.
Hope that you’re having a great week! I can’t believe that the holiday season is in full swing. It feels like we JUST rang in 2019 honestly. Let me know if you try this Instant Pot risotto and what you think. Curious to ALSO know what plant-based things you’re all making in your Instant Pots!
VEGAN INSTANT POT MUSHROOM RISOTTO WITH SPINACH & MISO
Recipe very lightly adapted from Epicurious.
NOTES: I used Bon Appetit’s mushroom-forward vegetable stock for this recipe.
-Finishing with a vegan “parm” sprinkle is essential in my opinion. I like to make the recipe in this large batch format to have on hand for all the things that need a little extra flavour/saltiness.
LARGE BATCH VEGAN “PARM”:
1 cup sliced & skinned almonds (for nut-free version, try a mix of sesame, hemp & raw sunflower seeds)
¼ cup nutritional yeast
1 tablespoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
INSTANT POT MUSHROOM RISOTTO:
2 tablespoons avocado oil, divided
1 lb cremini mushrooms, sliced
sea salt and ground black pepper, to taste
2 shallots, small dice (about ½ cup diced shallots)
1 garlic clove, minced
2 teaspoons thyme leaves, minced
2 cups arborio rice
¼ cup white wine
5 cups vegetable stock
2 tablespoons light miso (I used chickpea miso)
2 tablespoons vegan butter (optional)
3 cups baby spinach, packed
the vegan “parm”
Make the large batch vegan “parm.” In a food processor, combine the almonds, nutritional yeast, salt, onion powder, and garlic powder. Pulse the mixture until you have a fine meal, similar to almond flour. Store the “parm” in a sealed container in the fridge for up to a month.
Make the Instant Pot mushroom risotto. Turn the Instant Pot to the SAUTE function. Pour in 1 tablespoon of the oil. Add all of the mushrooms at once and leave them alone for 1 full minute. Stir them up and then leave for another full minute. Once the mushrooms are glistening and letting off lots of liquid, season them with salt and pepper. Keep sauteeing them and stirring them occasionally until all of the liquid is evaporated and the mushrooms are browned, about 5 minutes. CANCEL the SAUTE function. Transfer all of the mushrooms to a bowl and set aside.
Carefully remove the insert from the Instant Pot and thoroughly wipe it out with a damp cloth. Return the insert to the Instant Pot and turn on the SAUTE function again. Add the remaining oil to the pot.
Add the shallots to the pot and stir. Saute the shallots until soft and translucent, about 2 minutes. Add the garlic and thyme to the pot and stir until fragrant, about 30 seconds. Add the arborio rice to the pot and stir. Cook/toast the rice until the edges of the grains have turned translucent, about 2 minutes. Avoid actual browning here. If the rice is sticking or you’re noticing browning, add more oil.
Pour in the white wine and stir. Cook until the wine is almost totally evaporated, about 1 minute. Add the vegetable stock and stir. CANCEL the SAUTE function.
Secure the lid to the Instant Pot, ensuring that the release valve is in the SEALING position. Select the MANUAL pressure cooking option and set it to 4 minutes at HIGH pressure. Once the time is up, hit CANCEL, and immediately (and carefully) release the pressure valve.
Once the pin drops, open the lid and stir the risotto. Add the miso and vegan butter (if using) to the pot and season the whole thing with lots of salt and pepper. Stir to combine. Add the reserved mushrooms and spinach to the pot and stir. Close the lid and allow the spinach to wilt for about 1 minute. Serve the Instant Pot mushroom risotto hot with vegan “parm.”