Artichoke and Spinach Risotto


  • 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
  • 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.
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