Instant Pot Mushroom and Spinach Risotto

By rossboys

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

Details

Servings 4
Preparation time 25mins
Cooking time 45mins
Adapted from recipes.instantpot.com

Preparation

Step 1

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.