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Mushroom and Spinach Risotto Recipe

Spinach and Mushroom Risotto

Mushroom and Spinach Risotto

Course Main Course
Cuisine Italian
Servings 2

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 1 tbsp olive oil
  • 3 small shallots finely diced,
  • 120 g cremini mushrooms sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove minced
  • 240 ml vegetable stock
  • 100 g Arborio rice
  • 1/4 teaspoon dried thyme
  • 1 tbsp butter
  • A few big handfuls of baby spinach
  • 60 g Parmesan cheese freshly grated

Instructions
 

  • Select sauté on the Instant Pot and add oil to the inner 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 stock, rice, and thyme.
  • Secure the lid on the pot. Select Pressure cook for 6 minutes, followed by quick pressure release.
  • Add butter and spinach to rice mixture; stir to wilt spinach.
  • Stir in Parmesan cheese and serve.
Keyword Instant Pot, vegetarian