Vegan Pumpkin Risotto Instant Pot

veganricha.com

Danetta's WFPB

2 tsp oil or ¼ cup broth

½ white onion chopped

4 cloves of garlic chopped

10 oz sliced mushrooms , white, cremini, portabella or mixed

½ tsp dried thyme

½ tsp onion powder

1 tbsp chopped fresh sage

¼ tsp pumpkin pie spice or cinnamon , optional

¼ tsp white pepper

½ tsp salt less or more depending on if you use water or unsalted/salted broth

⅓ cup white wine (or omit)

¾ cup ( 183.75 g) pumpkin puree , see notes for alternatives

2 ¼ cups ( 532.32 ml) water or veggie broth or mushroom broth , add some dried mushroom mix powder for additional flavor

1 cup wild rice brown rice blend

¼ cup ( 59.15 ml) non dairy cream or cashew milk

vegan butter , vegan parm, fresh sage for garnish

subheading: Roasted Pumpkin/Butternut/Sweet Potato:

16 oz ( 453.59 g) cubed pumpkin ,butternut squash, winter squash or sweet potato

2 tsp oil or aquafaba for oil-free

1 tsp dried oregano

½ tsp dried rosemary or 1 tbsp fresh

black pepper to taste

½ tsp salt

½ tsp garlic powder

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