Spinach and Mushroom Risotto
Channel: Instant®
Date: 2024-03-20

Life Hack: Risotto in the Instant Pot requires WAY less stirring than traditional cooking. Great food doesn’t have to be hard work, try this Spinach and Mushroom Risotto for yourself.

Ingredients:
2 tablespoons olive oil
1/3 cup shallots chopped
8 ounces cremini mushrooms sliced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 cloves garlic minced
2 cups vegetable broth or chicken if not vegetarian
1 cup Arborio rice
1/4 teaspoon dried thyme
1 tablespoon butter
2 cups baby spinach
1/3 cup Parmesan cheese freshly grated

Instructions: 

1.Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
3.Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
4.Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
5.Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.