This recipe comes from our friend Dr. Marie Pace over at Optimum Solutions. Risotto is one of my favorite dishes, and Dr. Marie has put a lemon twist to it perfect for the Lemon Pepper blend. This dish is filling, but you'll feel refreshed and energized after eating this low-fat meal, not tired and drained. Give it a try tonight and let me know what you think!
1 Lemon, sliced
2 bunches asparagus cut tops and use those
1 full bunch of sweet broccoli
1.5 cup frozen peas
1 cup frozen kale
1/4cup veggie broth
1/4 tsp. sea salt (optional)
1 onion, diced
1/ 2 cup green onions diced
2 garlic cloves minced
1 teaspoon thyme
1 1/2 cups Arborio rice
4 cups vegetable broth
4 tablespoons butter (substitute with vegan butter for an animal-free variety)
1/2 teaspoon garlic powder
1/4 teaspoon red chili flakes
2 tablespoons Lemon Pepper seasoning
Add asparagus, broccoli, kale, and peas to medium saucepan. Coat with ¼ cup veggie broth and add in sea salt and pepper, toss well. Cook over medium heat stirring constantly until broccoli is fork tender. Once done, cover and let set. May take up to 20 minutes.
In an INSTANT POT, press SAUTÉ. Add 1 tbsp. of veggie broth add in onions and garlic and salt. Let cook for 2-3 minutes or until onions start to turn translucent. Now add rice and stir for 1-2 minutes to toast. Add vegetable stock, vegan butter, and thyme. Stir well.
Turn the instant pot off. Secure lid in place, turn the valve to sealing, press manual, and modify time to 7 minutes.
Once the time has lapsed, and the IP is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well.
Now add roasted veggies, and spices to the rice. Stir for 1-2 minutes. Taste and adjust seasoning. Top with sliced lemon.