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: Mayumi Tavalero

http://www.ForkandKnifeCreations.com

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings

Cook Times

Active Prep5
Hands-On Cook10
Hands-Off Cook25
Total Time40 minutes
Recipe Serving Size10 servings

Cooking Tools Required

Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp knifes, Spatula

Ingredients

  • 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

Meal price includes meal preparation, packing, storing and clean up after cooking. Ingredients cost and serving are not included.
Course

Main Dish, Side Dish

Cuisines

American, Italian

Cooking Methods

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

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