Mushroom and Spinach Risotto

The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot® eliminates that, turning out luscious risotto with the touch of a button.

Cuisine

Italian

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Diet

Celiac, Gluten Free, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, arborio rice, baby spinach, butter, celiac, contributed, cook 20 min, cremini mushrooms, crushed red pepper, dried thyme, garlic, gluten free, Instant Pot Culinary Team, italian, main course, medium, olive oil, parmesan cheese, prep 25 min, pressure cook, salt, sauté, shallots, vegetable broth, vegetarian

Prep Time

25 min

Cook Time

20 min

Servings

4 servings

Ingredients

2 tablespoons olive oil
1/3 cup shallots
8 ounces cremini mushrooms
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 cloves garlic
2 cups vegetable broth
1 cup Arborio rice
1/4 teaspoon dried thyme
1 tablespoon butter
2 cups baby spinach
1/3 cup Parmesan cheese

Instructions

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.
Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
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.
Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.

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