Artichoke and Spinach Risotto
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.
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  • 2tbsp unsalted butterdivided
  • 1/2 small onionchopped (about 1/4 cup)
  • 1/2cup Arborio riceplus 2 tbsp
  • 1/2cup artichoke hearts(drained if canned thawed if frozen)
  • 1/4cup white wine
  • 2cups low-sodium vegetable stockdivided, plus more if needed
  • 1/4tsp kosher salt
  • 2cups baby spinach
  • 1/4cup grated Parmesan or similar cheese
  1. 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.
  2. 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.
  3. 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 remaining 1 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