Instant Pot Risotto

YUMMY MUMMY KITCHEN (1)
Martina Lara: "Amazing! I used real Parmesan instead and some sp…" Read More
17Ingredients
40Minutes
440Calories

Ingredients

US|METRIC
  • 3 tablespoons avocado oil
  • 1 butternut squash (small, peeled and cut into 1/2-inch dice)
  • 10 ounces baby bella mushrooms (cleaned and halved)
  • 1 pound Brussels sprouts (halved)
  • salt
  • pepper
  • 1 tablespoon avocado oil
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 1/2 cups arborio rice
  • 32 ounces vegetable broth (plus more as needed to thin)
  • 3 sprigs fresh thyme (plus more for garnish)
  • 1/2 cup vegan Parmesan (grated, I used Follow Your Heart)
  • pepper
  • salt
  • microgreens (or arugula)
  • pomegranate arils (for garnish, optional)
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    NutritionView More

    440Calories
    Sodium45% DV1070mg
    Fat18% DV12g
    Protein20% DV10g
    Carbs26% DV77g
    Fiber40% DV10g
    Calories440Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium1070mg45%
    Potassium1080mg31%
    Protein10g20%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate77g26%
    Dietary Fiber10g40%
    Sugars9g18%
    Vitamin A220%
    Vitamin C170%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Martina Lara 9 months ago
    Amazing! I used real Parmesan instead and some spices of my preference! I loved the pomegranate seeds on top!