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Vegan Mushroom and Greens Risotto
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4.89 from 9 votes

Vegan Mushroom and Greens Risotto

Pressure Cook Time7 mins
Total Time7 mins
Course: Appetizers & Starters
Cuisine: Italian
Diet: Vegan
Product: Electric Multi-Cooker, Electric Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Rice, Pasta & Grains, Vegetables
Servings: 4 people
Calories: 240kcal
Author: JL Fields


  • 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: 240kcal | Carbohydrates: 50g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 636mg | Potassium: 391mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1970IU | Vitamin C: 25.4mg | Calcium: 31mg | Iron: 2.9mg