Coconut Brown Rice Risotto with Vegetables and Shrimp
Ready in 1hr 15min | Prep time 15min | Cook time 1hr.
⏱️ Prep: 15 min🍳 Cook: 60 min
Ingredients
| 1 1/2 tablespoons | 23 ml | avocado oil |
| 1 1/2 bunch | asparagus stalks, cut into 1/2-inch pieces | |
| 1 1/2 bunch | bok choy, cut into 1/2-inch pieces | |
| 2 1/4 cups | 540 ml | mushrooms, cut into 1/2-inch pieces |
| 1 1/2 cups | 360 ml | brown rice, rinsed until water runs clear |
| 2 cups | 480 ml | chicken broth |
| 1 1/8 cups | 270 ml | coconut milk |
| 24 | shrimp, cleaned and deveined | |
| — | salt and ground black pepper to taste |
Instructions
- Select Sauté on Normal on pressure cooker and add avocado oil to inner steel pot. Sauté asparagus, bok choy, and mushrooms in hot oil until cooked through, about 10 minutes. Press Cancel.
- Stir brown rice into the pot and add chicken broth and coconut milk.
- Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Multigrain and cook on High Pressure for 40 minutes. Set steam vent handle to Venting to quick-release pressure. Remove lid and transfer rice to a serving dish.
- Return empty pot to pressure cooker, select Sauté on Normal, and add coconut oil. Cook shrimp in hot oil until pink and cooked through, about 4 minutes per side.
- Place shrimp over rice, season with salt and black pepper to taste, and serve immediately.
Mealthy Tip: This recipe uses the Sauté and Multigrain functions and prepares this whole dish without the need to wash another pot or pan. How simple is that!? Not only are you able to close the lid, push a button, and get back to that glass of wine you're enjoying, but the result of enhanced flavor and perfectly cooked ingredients is truly remarkable. This recipe is one that will impress your guests and take minimal effort for you to prep; that's all we ever really want, right!?