Mushroom risotto from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 273) by Richa Hingle

  • garlic
  • flat-leaf parsley
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    See recipe for variations. Can substitute sunflower oil or vegetable stock for safflower oil; dried thyme, dried sage, dried rosemary, and onion powder for poultry seasoning; mushroom stock or water for vegetable stock; extra virgin olive oil for vegan butter; scallions for flat-leaf parsley; and dried rosemary for dried tarragon.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute sunflower oil or vegetable stock for safflower oil; dried thyme, dried sage, dried rosemary, and onion powder for poultry seasoning; mushroom stock or water for vegetable stock; extra virgin olive oil for vegan butter; scallions for flat-leaf parsley; and dried rosemary for dried tarragon.

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