Vegan Mushroom and Greens Risotto
Heat the vegan butter in the cooker. Add garlic, mushrooms and kale. Sauté for about 3 minutes.
Add salt, Arborio rice, and vegetable broth. Mix well.
Close and lock the lid. Set the cooker for 7 minutes on HIGH pressure. Once the cook time is over allow for a natural release.
Remove the lid and stir in nutritional yeast and lemon juice. Serve with fresh ground black pepper.
Calories: 240kcalCarbohydrates: 50gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 636mgPotassium: 391mgFiber: 4gSugar: 3gVitamin A: 1970IUVitamin C: 25.4mgCalcium: 31mgIron: 2.9mg