| Course | Main Dish, Side Dish |
|---|---|
| Cuisines | American, Italian |
| Cooking Methods | Pressure Cooking, Sautéing, Steaming |
| Diets | Egg Free, Gluten Free, Kid Friendly, Nut Free, Refined Sugar Free, Vegan, Vegetarian |
| Main categories | Comfort, Kid Friendly, Vegan, Vegetarian |
| Main Ingredient | Grains, Vegetables |
| Recipe Author | Mayumi Tavalero |
Electric Pressure Cooker Vegan Vegetable Risotto
Serves: 10 servings
Serving Size: 1 cup
This delicious recipe will make it easy to introduce your family to a classic Italian dish.
Recipe by:
http://www.ForkandKnifeCreations.com
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp Knives, SpatulaIngredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoon vegan butter divided
- 1 yellow onion small diced
- 1 cup mushroom sliced
- 3 cup medium grain white rice rinsed
- 3 ¼ cup vegetable stock for brown rice 10 servings, use 3 1/2 cups
- ¼ cup white wine optional, if not using add ¼ cup additional stock
- 3 cup broccoli florets fresh or frozen, defrosted if frozen
- 1 cup frozen peas and carrots defrosted
- 1 cup nutritional yeast
Instructions
- Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
- When hot add the onions and mushrooms, sautéing for several minutes.
- Add the rice on top of the vegetables in an even layer.
- Next add the stock and white wine.
- Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
- When finished press Cancel and use the quick release method to release the pressure.
- Remove the lid and stir in the broccoli and the peas and carrots.
- Place the lid back on and let stand 5 minutes.
- Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
- Serve immediately.
Reheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 280kcal | Carbohydrates: 52g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg
Electric Pressure Cooker Vegan Vegetable Risotto
$40.00 cooking fee
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