Dinner for 4

Instant Pot Pumpkin Mushroom Risotto

Name: Instant Pot Pumpkin Mushroom Risotto
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp oil; 1/2 white onion chopped; 4 cloves garlic chopped; 10 oz sliced mushrooms; 1/2 tsp dried thyme; 1/2 tsp onion powder; 1 tbsp chopped fresh sage; 1/4 tsp pumpkin pie spice or cinnamon (optional); 1/4 tsp white pepper; 1/2 tsp salt; 1/3 cup white wine; 1 cup wild rice brown rice blend; 1/4 cup non dairy cream or cashew milk; vegan butter (optional); 16 oz cubed pumpkin; 2 tsp oil; 1 tsp dried oregano; 1/2 tsp dried rosemary or 1 tbsp fresh; black pepper to taste (optional); 1/2 tsp salt; 1/2 tsp garlic powder

Pumpkin, mushrooms, rice, and herbs cook under pressure while seasoned pumpkin cubes roast until tender.

Typical price

$7.05for 4 servings

$1.76 per serving$7.05 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

50 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Dairy-free Budget Family Dinners Instant Pot Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.2 lb	$0.26Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Mushrooms$0.40/oz typical	10 oz	$4.00Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.12Typical price
Wild, basmati, jasmine, arborio rice$0.15/oz typical	6.5 oz	$0.97Typical price
Almond, soy or oat milk$0.05/oz typical	2.25 oz	$0.11Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	1 lb	$1.29Typical price
Total for the servings shown		$7.05

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Wine, beer and spiritsSalt and pepper

Not included in the cost.

Ingredients

2 tsp oil
1/2 white onion chopped
4 cloves garlic chopped
10 oz sliced mushrooms
1/2 tsp dried thyme
1/2 tsp onion powder
1 tbsp chopped fresh sage
1/4 tsp pumpkin pie spice or cinnamon (optional)
1/4 tsp white pepper
1/2 tsp salt
1/3 cup white wine
1 cup wild rice brown rice blend
1/4 cup non dairy cream or cashew milk
vegan butter (optional)
16 oz cubed pumpkin
2 tsp oil
1 tsp dried oregano
1/2 tsp dried rosemary or 1 tbsp fresh
black pepper to taste (optional)
1/2 tsp salt
1/2 tsp garlic powder

Steps

Heat the oven to 425 F, toss the pumpkin cubes with 2 teaspoons oil, oregano, rosemary, salt, and garlic powder, and roast on a baking sheet for 25 minutes.
Set the Instant Pot to sauté, heat 2 teaspoons oil, and cook the onion, garlic, mushrooms, thyme, onion powder, sage, pumpkin spice, white pepper, and salt for 6 minutes.
Stir in the wine, pumpkin puree, water, and rice, scraping the bottom of the pot.
Seal the pot and cook on high pressure for 22 minutes, then release the pressure naturally for 5 minutes.
Stir in the non-dairy cream and vegan butter, if using, until creamy.
Fold in the roasted pumpkin and let the risotto stand for 2 minutes.