Vegan Mushroom and Greens Risotto

Vegan Mushroom and Greens Risotto

Vegan Mushroom and Greens Risotto

JL Fields
4.91 from 11 votes
Pressure Cook Time 7 minutes
Total Time 7 minutes
Course Appetizers & Starters
Cuisine Italian
Diet Vegan
Servings 4 people
Calories 240 kcal


  • 1 teaspoon vegan butter
  • 4 cloves garlic peeled and minced
  • 1 cup mushrooms chopped
  • 1 cup kale chopped
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • ¼ teaspoon sea salt
  • 2 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • ground pepper to taste


  • Heat the vegan butter in the cooker. Add garlic, mushrooms and kale. Sauté for about 3 minutes.
  • Add salt, Arborio rice, and vegetable broth. Mix well.
  • Close and lock the lid. Set the cooker for 7 minutes on HIGH pressure. Once the cook time is over allow for a natural release.
  • Remove the lid and stir in nutritional yeast and lemon juice. Serve with fresh ground black pepper.


Calories: 240kcalCarbohydrates: 50gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 636mgPotassium: 391mgFiber: 4gSugar: 3gVitamin A: 1970IUVitamin C: 25.4mgCalcium: 31mgIron: 2.9mg
Food Group Rice, Pasta & Grains, Vegetables
Cooking Method Pressure Cooking
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