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Vegan Mushroom Risotto Recipe

Vegan Mushroom Risotto

Vegan Mushroom Risotto

Course Main Course
Cuisine Italian
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp oil
  • 1 onion chopped
  • 3 cloves garlic
  • 150 g chestnut mushrooms sliced
  • or in small wedges
  • 300 g arborio rice
  • 700 ml vegetable stock
  • Salt and pepper to taste
  • 1-2 tbsp nutritional yeast flakes
  • Handful of spinach


  • Select Sauté and set to Less, then add the 1 tbsp oil to the inner pot.
  • Stir in the chopped onion and garlic. Cover with glass lid and sweat for 5-6 minutes.
  • Add the mushrooms and stir, then leave for another 2 minutes covered with the glass lid.
  • Stir in the rice and wait for it to go translucent.
  • Add a little bit of stock and use a wooden spoon to remove any caramelised or burnt-on bits at the bottom of the inner pot.
  • Then stir in the remaining vegetable stock.
  • Put on the lid, and select Manual High Pressure and programme the time for 5 minutes followed by quick pressure release.
  • Remove the lid and stir in nutritional yeast flakes and the spinach until it wilts.
  • Serve immediately.
Keyword Instant Pot, vegan, vegetarian
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