Risotto Salad with Fruits
Nutrition
per per serving544
Calories
6.5g
Protein
77.9g
Carbs
23.6g
Fat
Ingredients
| 0.25 cup | 60 ml | dried cranberries |
| 1.75 cups | 420 ml | water |
| 0.5 cup | 120 ml | pecans |
| 2 tablespoons | 30 ml | pomegranate arils |
| 1 tablespoon | 15 ml | orange zest |
| 0.25 cup | 60 ml | orange juice, freshly squeezed |
| 1 cup | 240 ml | grapes, cut in half |
| 0.5 teaspoon | 2.5 ml | table salt |
| 4 tablespoons | 60 ml | extra-virgin olive oil |
| 1.5 cups | 360 ml | long-grain white rice, rinsed |
Instructions
- Risotto Salad with Fruits (Ready in about 30 minutes / Servings 4)
Per serving: 544 Calories; 23.6g Fat; 77.9g Carbs; 6.5g Protein; 14.1g Sugars.
- Place the rice, water, and salt in the inner pot of your Instant Pot; stir to combine.
- Secure the lid. Choose the "Rice" mode and cook for 10 minutes. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.
- Fluff the rice with a fork and allow it to cool to room temperature.
- Add the remaining ingredients to a nice salad bowl; add the chilled rice. Toss to combine and serve chilled or at room temperature. Bon appétit!