Artichoke and Spinach Risotto

By: Janet Zimmerman

Artichoke and Spinach Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon 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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