Mushroom and Spinach Risotto


  • 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
  • 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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