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Side angle of vegetable risotto in a white bowl.

Creamy Vegetable Risotto

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8
Calories 126 kcal

Equipment

  • Pressure cooker

Ingredients
  

  • 1 13.5 oz. Can Coconut Cream
  • 1 16.9 oz. Container Chicken Broth I use Kettle & Fire Chicken Bone Broth.
  • 1 Cup Filtered Water
  • 3 Tbs. Coconut Aminos
  • 1 Cup Uncooked Rice I used jasmine rice.
  • 2 + ½ Cups Broccoli - Chopped
  • 2 + ½ Cups Bok Choy
  • ½ Bag Frozen Green Peas
  • 1 12 oz. Bag Frozen Cauliflower Rice You can also sub for fresh cauliflower rice, just make sure it's the same amount!
  • 1 Tsp. Salt
  • ½ Tsp. 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!!

Nutrition

Serving: 1gCalories: 126kcalCarbohydrates: 26gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 394mgPotassium: 245mgFiber: 3gSugar: 2gVitamin A: 1371IUVitamin C: 47mgCalcium: 52mgIron: 1mg
Keywords creamy risotto, creamy vegetable risotto, dairy free risotto recipe, dairy-free risotto, easy risotto, healthy risotto, vegetable risotto
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