2 servings30-60 minAmerican

Artichoke and Spinach Risotto

By Janet Zimmerman

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2 servings

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30-60 min

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Easy

Artichoke and Spinach Risotto
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Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 2 servings

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 small onion
  • 1/2 cup Arborio rice
  • 1/2 cup artichoke hearts
  • 1/4 cup white wine
  • 2 cups low-sodium vegetable stock
  • 1/4 tsp kosher salt
  • 2 cups baby spinach
  • 1/4 cup grated Parmesan or similar cheese
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.

INSTRUCTIONS

  1. Select Sauté
  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.

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

About the chef

Janet Zimmerman

Janet Zimmerman

Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.

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