Name: Mushroom and Spinach Risotto
Prep time: 25 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Italian
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)

Mushroom and Spinach Risotto

By :Instant Pot Miracle

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.

Course

Main Course

Cuisine

Italian

Difficulty

Medium

Browse Category

Rice & Pastas

Duration

30-60 min

Diet	Celiac, Gluten Free, Vegetarian

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

Diet	Celiac, Gluten Free, Vegetarian

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

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.

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Instant Pot Miracle

Home cooks everywhere are raving about the efficiency, convenience, and affordability of the Instant Pot®. Now, with this full-color, must-have cookbook—fully authorized by the makers of the Instant Pot®—you can discover exactly how much this miracle appliance can do.

You’ll find 175 delicious recipes, from breakfast to dessert, including:

-Soups and stews, vegetable mains and sides, jams and yogurts—even cheesecake.

-Everyday staples like Beef Chili and Chicken Noodle Soup, flavorful new dishes like Thai Green Curry Chicken and Curried Cauliflower Soup, and dinner party fare such as Steamed Lobster Tails with Meuniére Sauce and Créme Brulée.

-Favorites from popular bloggers and cookbook authors who have embraced the Instant Pot® as a must-have addition to their kitchens.

This essential cookbook is the perfect guide to the best-selling kitchen appliance to come along in decades