Try this Butternut Squash Risotto recipe, or contribute your own.
Suggest a better descriptionFor cooking in the Instant Pot
Using the saute feature, heat the Instant Pot with a bit of oil
Add the onion, garlic, bell pepper and butternut squash and saute for about 3 - 5 minutes or until starting to brown
Add the rice, and stir well.
Add the vegetable broth, wine, mushrooms, salt, black pepper, coriander and oregano and stir well.
Close the lid and put the pressure valve to "sealed"
Click "manual" and reduce the time to 5 minutes
When Instant Pot finishes, carefully release the pressure immediately
Stir in greens, parsley and nutritional yeast and let sit for about 5 minutes to thicken
Serve warm
http://makerealfood.com/2014/07/15/butternut-squash-risotto-rice-cooker-instant-pot-vegangluten-free/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5919g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6908 | ||
Calories from Fat: 2788 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 309.7g | 413 % | |
Saturated Fat 186.1g | 930 % | |
Monounsaturated Fat 95.4g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 1169.3mg | 360 % | |
Sodium 6309mg | 218 % | |
Potassium 15094.9mg | 397 % | |
Total Carbohydrate 721.7g | 212 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 707.5g | ||
Protein 319.4g | 456 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6908
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