Instant Pot Vegan Spring Risotto

Vegan Spring Risotto combines fresh and green asparagus, earthy mushrooms, tender chickpeas, and creamy rice in this easy-to-make dish in the Instant Pot! Oil-free option, plant-based, gluten-free.
Course Main Dish
Cuisine American Vegan
Keyword instant pot risotto, instant pot vegan risotto, vegan risotto
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 191kcal
Author Beth Hornback


  • 2 cups arborio rice
  • 1 teaspoon olive oil, optional
  • 1 white or yellow onion, diced
  • 8 ounces crimini mushrooms, stemmed and sliced
  • 4 cups vegetable broth (I used Better than Boullion Vegetable Base)
  • 15 ounce can chickpeas, drained (save the liquid for another use, gotta love aquafaba!)
  • 1 bunch asparagus, tough ends removed and sliced into 2-inch pieces
  • salt & pepper to taste



  • Set the Instant Pot to the saute function.
  • Add two tablespoons of water to the cooking insert, and add the asparagus.
  • Cook asparagus for 2-3 minutes until bright green.Remove asparagus to a bowl of ice water to stop the cooking.
  • Add oil (if using), and onions. Cook onions for 3-5 minutes, until starting to become translucent.
  • Add the mushrooms, and cook until they start to brown and most of the liquid has cooked out.
  • Add the rice and stir for 1-2 minutes until the rice has started to release a bit of starch and get toasted.
  • Add the vegetable broth and chickpeas, and stir to combine, making sure nothing is sticking to the bottom of the pot.
  • Lock the lid and set to manual high pressure for 5 minutes. Make sure the valve is set to sealing.
  • When the cooking time has elapsed, release the pressure with the quick release valve until the pressure indicator goes down.
  • Stir risotto, adding in savory cashew cream, if using.
  • Drain asparagus and add to the risotto, stirring to combine and heat asparagus through.
  • Season with salt & pepper if desired, and serve immediately.



Stovetop Instructions

  1. In a medium saucepan, saute the asparagus in two tablespoons of water for 2 minutes, until the asparagus turns bright green and is just barely cooked.
  2. Remove asparagus to a bowl of ice water to stop the cooking process.
  3. In the same pan, add olive oil (if using) and onions, and saute for 3-5 minutes until the onion has softened.
  4. Add the mushrooms and cook for 2-3 minutes until the moisture has evaporated and they start to take on some color.
  5. Add in the rice and toast with the onions and mushrooms for 1-2 minutes, to activate the starch in the rice and help it start to release.
  6. Stir in the chickpeas and 1 cup of broth.
  7. Cook over medium heat, stirring occasionally, until the liquid is nearly evaporated.
  8. Repeat with the remaining broth one cup at a time, stirring between additions until the liquid is all absorbed and the rice is creamy and cooked through. If the rice is not cooked, you may need to add some additional broth until it is done, up to two more cups.
  9. Turn off the heat, and add in the cashew cream, if using.
  10. Drain the asparagus and stir into the risotto.
  11. Add salt and pepper to taste, if desired, and serve immediately.


Serving: 1cup | Calories: 191kcal | Carbohydrates: 33.4g | Protein: 7.6g | Fat: 3.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.7g | Sodium: 417.1mg | Potassium: 302.2mg | Fiber: 5g | Sugar: 5.6g | Vitamin A: 50IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 1.8mg