Lilits recipe test1
Mushroom and Spinach Risotto
| By : |
The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot® eliminates that, turning out luscious risotto with the touch of a button.
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
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
Ingredients
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Instructions
- 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.
- Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
- Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
- 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.
- Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.
