8-Minute Leftover Veggie Risotto

8-Minute Leftover Veggie Risotto

5:00 To Prep
8:00 To Cook
6 Servings
Average Rating
Difficulty Easy

This super-simple recipe lets you use up those annoying bits and pieces of veggies in the drawers of the fridge, and create a healthy, delicious dinner in just a few minutes!

Ingredients

  • 1 Tbsn Olive oil
  • 1 cloves garlic, crushed
  • 1 Onion, finely diced
  • 1 big handful pumpkin, chopped into small cubes
  • 2 carrots, scrubbed and diced
  • 400ml can of chopped tomatoes
  • 2 and 1/2 cup Arborio rice
  • 1 Litre vegetable stock
  • 1 big handful baby spinach leaves
  • lots of grated parmesan cheese

Step 1

Put the Pressure Cooker on medium heat, add oil.

Step 2

Add onion, cook while stirring for 1 minute, then add garlic. Cook for a further minute.

Step 3

Add pumpkin and carrots, rice, tomatoes and stock. Stir well.

Step 4

Bring to boil, then close Pressure Cooker.

Step 5

On setting 2 bring up to pressure (red indicator pops up). Once at pressure, reduce heat to low to medium and cook for 8 minutes. Agitate the pot occasionally to avoid food burning.

Step 6

Quick-release pressure by placing Pressure Cooker under running cool water for a few seconds. When pressure indicator lowers, remove lid.

Step 7

Stir through Parmesan and spinach and allow to sit for 1 minute.

Chef's Tips

You could also toss in a handful of frozen peas, beans, corn before cooking, or other veggies you have on hand.

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