Mushroom & Spinach Risotto

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

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 45 minutes

RELEASE: Quick

SERVES: 4

• 2 tablespoons olive oil
• ⅓ cup chopped shallots
• 1 8-ounce package cremini mushrooms, sliced
• ¼ teaspoon salt
• ⅛ teaspoon crushed red pepper
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup Arborio rice
• ¼ teaspoon dried thyme
• 1 tablespoon butter
• 2 cups baby spinach
• ⅓ cup freshly grated Parmesan cheese

PREP

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.

COOK

Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.