Vegan Risotto

This recipe can be made on the stove or in an Instant Pot.

Source: Facilitator Jim Weber


4 tablespoons
olive oil
onion, diced
1 pound
fresh mushrooms, sliced (*see note)
3 cups
arborio rice
8 cups
vegetable broth
1 tablespoon
1⁄4 cup
nutritional yeast
fresh parsley, chopped for garnish

Additional Notes

*Note on mushrooms: Grilled portabello mushrooms stored in the freezer are a great way to always keep mushrooms on hand for when you forget to buy fresh!


Add the oil to the pot and when heated add in onion, cooking until translucent. Add the garlic to soften, but not brown, about 10-30 seconds before adding sliced mushrooms. Cook until tender about 5 minutes. Add the rice and saute for 3-5 minutes or more.

Pour in some of the stock to deglaze the pan, being sure to clear the bottom of the pan thoroughly if you're using an instant pot. Add the remainder of the stock and vinegar if necessary. 

If using an Instant Pot, place the top on, close the vent and set to Pressure Cook -- High Pressure for 15 minutes. Set for rapid pressure release when done. 

If using the stove top, bring to a boil and cover tightly. Simmer for 25-30 minutes, adding liquid if needed.

When done, stir in the nutritional yeast. Taste to taste. Serve garnished with parsley.  (Recipe #872)