Artichoke and Spinach Risotto

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.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

2 servings, 30-60 min, arborio rice, artichoke hearts, baby spinach, contributed, cook 25 min, easy, grated parmesan or similar cheese, Janet Zimmerman, kosher salt, low-sodium vegetable stock, modern, prep 10 min, pressure cook, sauté, side dish, small onion, unsalted butter, white wine

Prep Time

10 min

Cook Time

25 min

Servings

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

Instructions

Select Sauté
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.
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

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