Mushroom and Spinach Risotto
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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.
Votes: 106
Rating: 4.9
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Mushrooms, Rice, Vegetable Broth
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
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Mushrooms, Rice, Vegetable Broth
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
Votes: 106
Rating: 4.9
Rate this recipe!
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.