Spinach-Feta Risotto

Let this mash-up of two countries, Greece and Italy, marry together in this incredibly creamy, tasty dish. The brininess of the kalamata olives is the perfect finishing touch to this savory recipe.

• Hands-On Time: 5 minutes

• Cook Time: 20 minutes

Serves 4

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3 tablespoons olive oil

1 small onion, peeled and finely diced

2 cloves garlic, minced

1¹/₂ cups Arborio rice

4 cups chicken broth, divided

3 tablespoons grated Parmesan cheese

¹/₂ teaspoon salt

¹/₄ teaspoon ground black pepper

¹/₂ cup julienned spinach

¹/₄ cup crumbled feta cheese

¹/₄ cup pitted and finely diced kalamata olives

1 Press the Sauté button on the Instant Pot^® and heat the oil. Add the onion and stir-fry for 3–5 minutes until onions are translucent. Add garlic and rice and cook for an additional 1 minute. Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice.

2 Add remaining 3 cups broth, Parmesan cheese, salt, and pepper. Lock lid.

3 Press the Manual button and cook for 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.

4 Stir in spinach and feta cheese. Transfer a to serving dish and garnish with kalamata olives.