VEGETARIAN
THE PICKY EATER BLOG
SAUTÈ VEGGIES
1
First, sautè the onions, mushrooms, carrots, & green beans. Turn off the IP & add broth. Deglaze the bottom of the pot.
ADD RISOTTO
2
Next, add the risotto, garlic, parsley, garlic salt, pepper, Italian seasoning, & brown sugar. Place the lid on 'Seal' & press manual–6 minutes. Set for 2 mins, then quickly release.
ALLOW TO THICKEN
3
Once all the pressure is released, remove the lid. Stir the risotto. Add the roasted bell peppers & artichoke hearts. Stir them and serve with parmesan cheese.
ENJOY! This recipe is perfect for a tasty dinner!
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