Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Mushroom Risotto [In the Rice Cooker] [Vegan/Gluten Free]

by Chelsea @ Make Real Food on January 28, 2014, 38 comments

I adore Risotto.  Rich, creamy, risotto.  But I am way too lazy to stir it for so long.  Enter Rice Cooker.   (And Instant Pot…new and updated recipe for the pressure cooker / instant pot below)Mushroom Risotto [In the Rice Cooker] [Vegan/Gluten Free]

While we were growing up my Dad was always the one who cooked most of the meals for us.  He was the type of cook who would throw things together, and they’d always come out perfectly, despite the fact that my Dad has a million food allergies, and had not tasted some of the ingredients he was using in years.

As my dietary needs changed, Dad has seamlessly adjusted the meals he’d prepares when we come to visit.  One dish that he has started making is a vegan mushroom and spinach risotto.  I love it.  But I never made it for myself, because anytime I would start, I would remember watching him stirring and stirring and stirring the risotto for what seemed like decades [to my overly hungry mind].  I decided I would just leave the risotto-making to him.

And then I read an article about cooking Risotto in the rice cooker.  And I thought hey…I could do that!  So I decided to convert the recipe my Dad used for Risotto into an easier, rice cooker version.

I’m incredibly fond of my rice cooker.  It is a Zojiruishi brand.  The model I have isn’t in production anymore, but this one is similar. I originally had one of their more simple models – without a computer chip, like this one.  But, I found the model I have now on a steal – deal on Ebay, and jumped on it.  While I usually don’t like having a specialized kitchen appliance – this one (and the bread maker) take the cake as the most useful devices in my kitchen.  Seriously. I actually love everything Zojiruishi makes – I have their rice cooker, bread maker, and bento thermos, and all function amazingly. But – this post is about risotto, not my love for the Japanese’s way of making appliances.

The stars of this Risotto show are the arboria rice, the nutritional yeast, and the lemon juice.

Arboria rice is a special kind of short grain rice. It’s known for being firm and creamy.  It also blends well with just about any flavor you throw at it.  I especially enjoy it for it’s creamy consistency – since a dairy-free-world is often a creamy-consistency-free-world.  This type of rice should be available at most grocery stores – although the store I frequent didn’t carry it.  Any other type of rice won’t make ‘risotto’ in this recipe.  

Nutritional yeast gives the risotto a touch of a cheesy flavor.  Now, if you’ve never had nutritional yeast before, know that it’s an acquired taste for most.  I didn’t like it at all the first time I ate it.  Now, I think it melds flavors nicely.

The lemon juice, stirred in at the end of this recipe, gives the risotto a nice tang.

All in all the flavors blend together for a creamy, delightful dish.

Mushroom Risotto [In the Rice Cooker] [Vegan/Gluten Free]

While I enjoy eating risotto as a meal on it’s own, most people would probably enjoy it as a side dish, or with a nice big salad.  Me?  A side item?  More like the only item.. Can I eat it out of the serving bowl?

Are you ready to make it? Mushroom Risotto [In the Rice Cooker] [Vegan/Gluten Free]

Note: I just recently got an Instant Pot and have transitioned to making this recipe in there.  The ingredients stay the same (although, with more room, I do tend to make more risotto at a time). I have added the Instant Pot directions below)

(Instant Pot conversion adapted from Jill’s directions)

Mushroom Risotto (In the Rice Cooker or Instant Pot)
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  1. 1/2 cup minced white onion
  2. 3 cloves minced garlic
  3. 1 tablespoon olive oil (optional)
  4. 4 ounces mushrooms, chopped or broken into small pieces
  5. 1 teaspoon salt
  6. 1 teaspoon thyme
  7. 1/2 cup dry white wine – room temperature
  8. 3 cups vegetable broth – room temperature
  9. 1 cup Arborio rice
  10. 1/4 cup lemon juice
  11. 2 cups fresh spinach
  12. 1 tablespoon vegan butter substitute (earth balance)
  13. 1 + 1/2 tablespoon nutritional yeast
  14. Black pepper, to taste
For the Rice Cooker
  1. Turn your rice cooker on, but leave the lid open
  2. Add the oil to the rice cooker and let it heat while you prep the ingredients
  3. Add the onions and garlic, and stir to soften. They won’t brown, but they’ll get slightly soft
  4. Stir in the mushrooms, salt and thyme
  5. Add the wine and vegetable broth, stir well
  6. Add the Arborio rice, stir well again
  7. Close the rice cooker lid and restart the cooking timer (for mine I have to click ‘reset’, and then ‘cook’ again)
  8. Let the rice cook for the prescribed cycle, when complete, stir well
  9. Transfer into a serving bowl and stir in: lemon juice, spinach, vegan butter substitute, nutritional yeast and black pepper. Stir until the vegan butter substitute completely melts and all ingredients are stirred together well
  10. Serve warm, topped with chopped spinach, if desired
  11. Store any leftovers in an airtight container, once cooled completely.
For the Instant Pot
Note: I just recently got an Instant Pot and have transitioned to making this recipe in there. The ingredients stay the same (although, with more room, I do tend to make more risotto at a time). But here are the Instant Pot directions
  1. Using the Saute feature, saute the oil, onions and garlic for 3 minutes
  2. Add the rice, stir well. Add the vegetable broth, wine, salt, thyme and mushrooms. Close the lid and turn to “sealed”. Click 'Manual' and reduce the time to 5 minutes. Once cooking is done, use the quick release and carefully open the lid.
  3. Stir in the spinach, nutritional yeast, black pepper and vegan butter. Stir very well. If it's still liquidy, let it sit for a couple of minutes, it will thicken as it cools.
Make Real Food
*I’m not sure where this risotto recipe originated from

If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

I included this recipe in Ricki’s recipe roundup.  Click here to check out other great recipes!

P.S. – 

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38 thoughts on “Mushroom Risotto [In the Rice Cooker] [Vegan/Gluten Free]

  1. Pingback: Butternut Squash Risotto

  2. Pingback: Butternut Squash Curry Soup-Vegan/Gluten Free<In the Instant Pot < Make Real Food

  3. Fast and so delicious! I use Redmond 4500 multicooker for risotto and other recipes – for me it’s much better way of cooking. Multicooker is much faster and simpler. What is more – after work or school multicooker gets for me usual and tasty dinner!

    • Hi There –
      This cooking method only works for the Arborio rice! If you wanted to make a similar dish you could cook brown rice at a ratio of 3/4 cup water to 1/2 cup rice (scaling up at the same ratio if necessary) on manual at 22 minutes (cooking time remains the same as you scale) (for the instant pot) (or on the brown rice setting for the rice maker). You could add the other ingredients in before cooking, or at the end – since I haven’t tried it, I’m not sure which would be better! Sorry I could not be of more help!

  4. This was awesome! First dish I cooked in my shiny new Instant Pot. Fed it to gluten free and vegan family members and met with rave reviews. Thanks for sharing it!

  5. Pingback: 25 Gluten Free Instant Pot Pressure Cooker Recipes - My Natural Family

  6. We made this tonight to test out our new instant pot and it’s just WOW! So delicious!! Saving it to make frequently! Thank you!

  7. Pingback: 11 Yummy Recipes You Can Make With Your Rice Cooker – Buzz Hourly

  8. I’ll have to try this one again. The instant pot instructions didn’t mention the lemon juice so I added it with the broth and wine. ehhhh I think next time, I’ll add just a little at the end but not as much as the recipe calls for. It’s otherwise very nice.

  9. Is this possible with red wine? My partner said he loves his mushroom risotto with red but I’m skeptical to use it because it seems like it might contrast with the other ingredients listed.
    Looking forward to making this dish in my instant pot! 🙂

  10. Wow – I have just made this in my shiny new Instant Pot (it arrived today!) and it’s is amazing. I am so impressed – it’s dreamy creamy with perfectly cooked rice, so simple to do and so darn tasty. I have a friend coming for dinner any moment now and I can’t wait for her to get here so we can eat it – yummy!! Thanks so much!!

  11. Hi Chelsea, I have a rice cooker but I think that it is kind of small?..I can cook one cup of rice with veggies and it seems to fill up to the top. Would this recipe work in a regular pot on the stove? Or will my rice cooker be large enough? Thank you

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