Artichoke and Spinach Risotto
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
Artichoke Spinach Risotto
Print Recipe
When I was first introduced to pressure cookers, risotto was one of the dishes that convinced me to buy one. I was skeptical that decent risotto was even possible without constant stirring, but amazingly, it is! I love the combination of artichokes and spinach in risotto, but try any cooked vegetables you like.
Artichoke Spinach Risotto
Votes: 5
Rating: 4.6
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 25 minutes
Servings
2 servings
Ingredients
  • 2 tbsp unsalted butter divided
  • 1/2 small onion chopped (about 1/4 cup)
  • 1/2 cup Arborio rice plus 2 tbsp
  • 1/2 cup artichoke hearts (drained if canned thawed if frozen)
  • 1/4 cup white wine
  • 2 cups low-sodium vegetable stock divided, plus more if needed
  • 1/4 tsp kosher salt
  • 2 cups baby spinach
  • 1/4 cup grated Parmesan or similar cheese
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 25 minutes
Servings
2 servings
Ingredients
  • 2 tbsp unsalted butter divided
  • 1/2 small onion chopped (about 1/4 cup)
  • 1/2 cup Arborio rice plus 2 tbsp
  • 1/2 cup artichoke hearts (drained if canned thawed if frozen)
  • 1/4 cup white wine
  • 2 cups low-sodium vegetable stock divided, plus more if needed
  • 1/4 tsp kosher salt
  • 2 cups baby spinach
  • 1/4 cup grated Parmesan or similar cheese
Artichoke Spinach Risotto
Votes: 5
Rating: 4.6
Rate this recipe!
Instructions
  1. Select Sauté1 tablespoon of butter to the inner pot. When it has stopped foaming, add the onion and cook, stirring, until the onion pieces separate and soften, about 3 minutes. Add the rice and stir to coat in the butter, cooking for about 1 minute. Stir in the artichoke hearts. Add the wine and cook, stirring, for 2 to 3 minutes, until it is almost evaporated.
  2. Add 1 3/4 cups of stock and the salt, and stir to combine. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. After cooking, quick release the pressure.
  3. Unlock the lid. Test the risotto; the rice should be soft with a slightly firm center and the sauce should be creamy, but it will probably not be quite done. Add another 1/4 cup of stock and stir in the spinach. Select Sauté and adjust to Medium heat. Simmer for 2 to 3 minutes until the spinach is wilted and the sauce is creamy. If the rice is too dry, add more stock to loosen it up. Stir in the remaining 1 tablespoon of butter and the cheese. Taste and adjust the seasoning. Serve.
Recipe Notes

Use It Up: Extra spinach can go in the Congee with Eggs and Spinach or Minestrone . Use the rest of your arborio rice in the Congee as well. The remaining artichokes can go in the Quinoa with Mari-nated Artichokes and Peppers .

Per ServingCalories: 287; Fat: 15 g; Carbohydrates: 26 g; Fiber: 5 g; Protein: 10 g; Sodium: 502 mg

5 replies
  1. Juliafromjax
    Juliafromjax says:

    We made a vegan version of this with margarine and vegan parmi. Very rich and creamy. Yum!

  2. Instant Pot
    Instant Pot says:

    That sounds delicious!

    Some of the recipes on here have vegan/vegetarian variations.

    Feel free to make alterations to other recipes that do not have a vegan option and share your alteration on our Facebook Community.

  3. Andrewskeey
    Andrewskeey says:

    Pretty good but ignore the part in the end where it says to add additional stock. Thats unnecessary, and will make it too soupy. I also added an additional jar of artichoke hearts at the end for added flavor.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *