Discover the wonders of our mushroom and kale risotto. Low in sodium, 100% vegan or vegetarian if you use regular butter and full of nutrients, this tasty discovery is sure to please!
The KW Chronicles
Ingredients
1teaspoonvegan butter
4clovesgarlicpeeled and minced
1cupmushroomschopped
1cupkalechopped
1cupArborio rice
2cupsvegetable broth
¼teaspoonsea salt
2tablespoonsnutritional yeast
3tablespoonslemon juice
ground pepperto taste
Instructions
Heat the vegan butter in the cooker. Add garlic, mushrooms and kale. Sauté for about 3 minutes.
Add salt, Arborio rice, and vegetable broth. Mix well.
Close and lock the lid. Set the cooker for 7 minutes on HIGH pressure. Once the cook time is over allow for a natural release.
Remove the lid and stir in nutritional yeast and lemon juice. Serve with fresh ground black pepper.
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