Simple Instant Pot Risotto With Roasted Vegetables Recipe

Recipe By Yummy Mummy Kitchen

Easy vegetable risotto made in the instant pot pressure cooker with roasted mushrooms, butternut squahs, and brussels sprouts. Vegan and gluten-free

4.8
13 Rating -
Rate
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Simple Instant Pot Risotto With Roasted Vegetables
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ingredients serve

Ingredients for Simple Instant Pot Risotto With Roasted Vegetables Recipe

  • 3/4 tablespoon Avocado or extra virgin olive oil
  • 0.13 inch 1 small butternut squash, peeled and cut into dice
  • 2-2.50 ounce Baby bella mushrooms, cleaned and halved
  • 1/4 pound Brussels sprouts, halved
  • As required Salt And Pepper To Taste
  • 1/4 tablespoon Avocado or extra virgin olive oil
  • 1/4 Yellow Onion, Diced
  • 3/4 Cloves Garlic, Minced
  • 0.38 cup Arborio Rice
  • 8 ounce Vegetable broth, plus more as needed to thin
  • 3/4 sprig Fresh thyme, plus more for garnish
  • 0.13 cup Grated vegan parmesan
  • As required Salt And Pepper To Taste
  • As required Microgreens or arugula
Nutrition
value
1053
calories per serving
26 g Fat70 g Protein127 g Carbs9 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    70g
  • Carbs
    127g
  • Fiber
    9g

MacroNutrients

  • Carbs
    127g
  • Protein
    70g
  • Fiber
    9g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    270mg
  • Iron
    8mg
  • Vitamin A
    699mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    144mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    112mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    240mg
  • Manganese
    3mg
  • Phosphorus
    714mg
  • Selenium
    56mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Yummy Mummy Kitchen