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The BEST Vegan Risotto

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


This creamy vegan risotto is pure magic. A few secret ingredients make it taste exactly like the cheesy, creamy risotto you’re used to, and it’s made in the Instant Pot so there’s no stirring required.


  • 2 tablespoons olive oil
  • 1/2cup finely diced onions
  • 2 garlic cloves, minced
  • 1 1/2 cups arborio rice
  • 3/4 cup dry white wine
  • 3 cups vegetable broth
  • 2 tablespoons miso paste
  • 1 tablespoon tahini
  • Pinch of nutmeg


  1. Using the sauté function on the Instant Pot, allow the pan to heat. Add olive oil, onion and garlic, and sauté, stirring as needed until onions are translucent, about 4 – 5 minutes.
  2. Stir in rice, and cook until the remaining oil is absorbed.
  3. Add wine and cook until absorbed, stirring as needed to prevent the rice from sticking.
  4. Hit cancel to turn off the sauté function.
  5. Stir in the remaining ingredients and change the Instant Pot to the high pressure function and set it to 6 minutes.
  6. Allow the Instant Pot to come to pressure (this should take about 12 – 15 minutes). When the timer goes off, quick release the pressure according to the manufacturer’s directions.
  7. Stir the risotto until any remaining liquid has incorporated and adjust seasoning with salt & pepper, to taste.
  8. Garnish with fresh chives before serving.


  • Serving Size: 1 bowl
  • Calories: 227
  • Sugar: 1.9 g
  • Sodium: 1328.5 mg
  • Fat: 14 g
  • Saturated Fat: 5.3 g
  • Carbohydrates: 16.2 g
  • Fiber: 0.2 g
  • Protein: 9.1 g
  • Cholesterol: 25.5 mg