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Eggs “en Cocotte”
Artichoke and Spinach Risotto
| By : |
When I was first introduced to pressure cookers, risotto was one of the dishes that convinced me to buy one. I was skeptical that decent risotto was even possible without constant stirring, but amazingly, it is! I love the combination of artichokes and spinach in risotto, but try any cooked vegetables you like.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
2 servings
|
Ingredients
- 2 tbsp unsalted butter divided
- 1/2 small onion chopped (about
1/4 cup ) - 1/2 cup Arborio rice plus
2 tbsp - 1/2 cup artichoke hearts (drained if canned thawed if frozen)
- 1/4 cup white wine
- 2 cups low-sodium vegetable stock divided, plus more if needed
- 1/4 tsp kosher salt
- 2 cups baby spinach
- 1/4 cup grated Parmesan or similar cheese
Ingredients
|
Instructions
- Select Sauté1 tablespoon of butter to the inner pot. When it has stopped foaming, add the onion and cook, stirring, until the onion pieces separate and soften, about 3 minutes. Add the rice and stir to coat in the butter, cooking for about 1 minute. Stir in the artichoke hearts. Add the wine and cook, stirring, for 2 to 3 minutes, until it is almost evaporated.
- Add
1 3/4 cups of stock and the salt, and stir to combine. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. After cooking, quick release the pressure. - Unlock the lid. Test the risotto; the rice should be soft with a slightly firm center and the sauce should be creamy, but it will probably not be quite done. Add another
1/4 cup of stock and stir in the spinach. Select Sauté and adjust to Medium heat. Simmer for 2 to 3 minutes until the spinach is wilted and the sauce is creamy. If the rice is too dry, add more stock to loosen it up. Stir in the remaining1 tablespoon of butter and the cheese. Taste and adjust the seasoning. Serve.
Recipe Notes
Use It Up: Extra spinach can go in the Congee with Eggs and Spinach or Minestrone . Use the rest of your arborio rice in the Congee as well. The remaining artichokes can go in the Quinoa with Mari-nated Artichokes and Peppers .
Per ServingCalories: 287; Fat: 15 g; Carbohydrates: 26 g; Fiber: 5 g; Protein: 10 g; Sodium: 502 mg
Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
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We made a vegan version of this with margarine and vegan parmi. Very rich and creamy. Yum!
That sounds delicious!
Some of the recipes on here have vegan/vegetarian variations.
Feel free to make alterations to other recipes that do not have a vegan option and share your alteration on our Facebook Community.
Pretty good but ignore the part in the end where it says to add additional stock. Thats unnecessary, and will make it too soupy. I also added an additional jar of artichoke hearts at the end for added flavor.
Delicious!!!! I doubled the recipe for s family of 4 and still had plenty leftover.