Vegan Mushroom and Greens Risotto
Ingredients
- 1 teaspoon vegan butter
- 4 cloves garlic peeled and minced
- 1 cup mushrooms chopped
- 1 cup kale chopped
- 1 cup Arborio rice
- 2 cups vegetable broth
- ¼ teaspoon sea salt
- 2 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- ground pepper to taste
Instructions
- 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.
Nutrition
Calories: 240kcalCarbohydrates: 50gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 636mgPotassium: 391mgFiber: 4gSugar: 3gVitamin A: 1970IUVitamin C: 25.4mgCalcium: 31mgIron: 2.9mg
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