I'm all about simple, healthy meals, and this Creamy Vegetable Risotto is just that!! It takes about ten minutes to prep, and 15 minutes to cook in your pressure cooker! Simple, easy, and delicious. Traditional risotto is mostly rice, but I mixed a small amount of jasmine rice with a large amount of veggies for extra fiber and nutrients! (Your kids will never know!!) Great for anyone who is gluten-free or dairy-free.
116.9 oz.Container Chicken Broth I use Kettle & Fire Chicken Bone Broth.
1CupFiltered Water
3Tbs.Coconut Aminos
1CupUncooked Rice I used jasmine rice.
2 + ½CupsBroccoli - Chopped
2 + ½CupsBok Choy
½BagFrozen Green Peas
112 oz.Bag Frozen Cauliflower RiceYou can also sub for fresh cauliflower rice, just make sure it's the same amount!
1Tsp.Salt
½Tsp.Black Pepper
Instructions
Start by prepping your vegetables! Chop your broccoli and bok choy, and add them into your pressure cooker.
Next add water, chicken broth, coconut milk, coconut aminos, and rice. Give it a good stir, then add your frozen veggies, salt and pepper. Stir for about a minute until everything is mixed well.
Secure your lid, and set your pressure cooker to high for 15 minutes.
Once it's done, give it a good stir. Serve, and ENJOY! It's that simple!!