Vegetable Risotto (pressure Cooker)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Mushrooms, Pressure co, Rice, Tomatoes, Zucchini | 2 | Servings | |
INGREDIENTS
| 2 | t | Vegetable oil |
| 2 | T | Diced onion |
| 1 | Clove garlic, minced | |
| 1/2 | c | Mushrooms, chopped |
| 1/2 | c | Zucchini, in 1/2" dice |
| 1 | Green bell pepper, in 1/2" | |
| squares | ||
| 1 | Tomato, blanch/seed/chop | |
| 2 | oz | Long-grain rice, uncooked |
| 2/3 | c | Water |
| 1 | Instant chicken broth and | |
| seasoniong mix |
INSTRUCTIONS
In 4 quart pressure cooker heat oil. Add onion and garlic and saute until onion is softened. Add mushrooms and zucchini and toss to combine. Add green pepper and tomato and saute for 3 minutes. Add rice and stir to combine. Stir in water and broth mix. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 5 minutes. Let pressure drop of its own accord. Open cooker and let stand uncovered for 5 minutes. Using a fork, toss risotto lightly before serving. MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: Weight Watchers Fast and Fabulous Cookbook Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Jun 16, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 170
Total Fat: 20g
Cholesterol: 0mg
Sodium: 15.7mg
Potassium: 533.4mg
Carbohydrates: 22.6g
Fiber: 6.7g
Sugar: 3.4g
Protein: 6.3g