This is the name of the dish we have chosen for you; Simple Zucchini Mushroom Risotto.
Very nice simple, vegan risotto recipe for the instant pot. With only a few ingredients and just a few simple steps, the zucchini mushroom risotto is prepared and then it is just a matter of waiting until the instant pot has finished cooking the food.
400 g round grain rice
2 vegetable bouillon cubes
1 zucchini big, 400 g
250 g mushrooms
1 liter of boiling water
10 g of yeast flakes optional
Simple Zucchini Mushroom Risotto
Fill the round grain rice into the stainless steel pot of the Instant Pot and place the vegetable bouillon cube on top.
Wash the zucchini, halve lengthwise, then quarter and cut into pieces. Clean and slice the mushrooms. The onions skin and cut into small cubes. Add the vegetables to the instant pot.
Pour the boiling water over the other ingredients. Then stir well the pot contents to make sure nothing sticks to the bottom. Close the pot lid, close the valve and set the Instant Pot to Manual. Then reduce the time to 7 minutes.
After the cooking time, let the instant pot rest for 10 minutes, then drain the residual steam through the valve. Open the lid (away from you: hot steam!) And stir the contents well again.
To taste, stir in the nutrient yeast and season with salt and pepper. Serve immediately.
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