Vegetable Risotto (Presssure Cooker) Recipe

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Vegetable Risotto (Presssure Cooker)
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Ingredients:

Directions:

  1. Coat pan interior with nonstick spray. Saute onions and celery, then add tomatoes and rice and cook uncovered until rice is translucent. Add chicken broth, bring to high pressure quickly, cook 5 minutes. Cool quickly under cold water. Top with cheese and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 345.33 Kcal (1446 kJ)
Calories from fat 28.83 Kcal
% Daily Value*
Total Fat 3.2g 5%
Cholesterol 6.32mg 2%
Sodium 860.16mg 36%
Potassium 345.9mg 7%
Total Carbs 59.66g 20%
Sugars 2.77g 11%
Dietary Fiber 2.57g 10%
Protein 9.78g 20%
Vitamin C 17.4mg 29%
Iron 0.1mg 1%
Calcium 149.1mg 15%
Amount Per 100 g
Calories 96.78 Kcal (405 kJ)
Calories from fat 8.08 Kcal
% Daily Value*
Total Fat 0.9g 5%
Cholesterol 1.77mg 2%
Sodium 241.08mg 36%
Potassium 96.94mg 7%
Total Carbs 16.72g 20%
Sugars 0.78g 11%
Dietary Fiber 0.72g 10%
Protein 2.74g 20%
Vitamin C 4.9mg 29%
Calcium 41.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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