Instant Pot Dairy Free Risotto
Ingredients:
- 1.5 tbsp Olive Oil
- 8 oz Cremini Mushrooms sliced
- 1 c Leeks white part only, thinly sliced
- 1 Zucchini thinly sliced
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Sea Salt
- .66 c Full Fat Canned Coconut Milk
- .33 c Chicken Broth
- 16 oz Cauliflower riced
- 1 tbsp Arrowroot Powder
Instructions:
- Turn Instant Pot "Saute" function on. Heat olive oil in the insert.
- Saute mushrooms, leeks, zucchini, herbs, garlic, and sea salt for 6 to 8 minutes or until the vegetables are tender.
- Stir in coconut milk, broth, and cauliflower rice. Seal the lid and set to "Manual" function for 3 minutes. Once the timer elapses, vent and remove the lid.
- Turn the "Saute" function back on and slowly sprinkle in the arrowroot, stirring continuously, as the mixture thickens for another 2 to 3 minutes. You can always sprinkle in additional arrowroot a teaspoon at a time if you find you want even thicker, creamier risotto.
Nutrition
Calories: 214kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Sodium: 705mg | Potassium: 906mg | Fiber: 5g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 69mg | Calcium: 82mg | Iron: 2mg
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