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Indian flavored Risotto made in the pressure cooker. This is a colorful and delicious dish.


2 serving

Total time

10 minutes






  • 1 cup arborio rice ((substitute with basmati , if you can't find the more traditional arborio ))
  • 1 onion (- small, finely chopped)
  • 15 oz. can black beans (", - finely grated)
  • 2 cloves garlic (- , finely chopped)
  • 1 carrot (- medium, peeled and diced)
  • 15 oz. can black beans (, chopped)
  • 15 oz. can black beans
  • 3 tbsps mint (, finely chopped)
  • 2 tbsps cilantro (, finely chopped)
  • 1 tsp paprika ((adjust as per taste preference))
  • 15 oz. can black beans ((adjust as per taste preference))
  • to taste Salt


  1. Heat 2tbsp oil (or vegan butter) in a pressure cooker or a heavy bottom pan. Add the onions, ginger and garlic. Saute till the onions are translucent, about 2~3 minutes.
  2. Next add carrots and green beans. Cook covered for 2~3 minutes. Add chopped mint, salt, paprika, curry powder and mix well.
  3. Stir in the rice and saute for 3~4 minutes till the rice is toasted. Next add 2½cups of vegetable stock or water, close the lid and cook for 2 whistles or 7~8 minutes. Turn off the stove and wait for the pressure to release naturally.
  4. To cook in the traditional method, keep 3~4 cups of veggie stock/ water ready. Add a ladle full of liquid to the veggie & rice mixture and cook till the water evaporates. Add another ladle full of liquid and continue cooking. Repeat till the rice is tender and cooked through, this takes about 18~20 minutes.
  5. Finally add the chopped herbs, mix and serve hot!!
  6. View the recipe instructions at Cook's Hideout

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