MUSHROOM AND SPINACH RISOTTO { INSTANT POT } #vegetarian #dinner

Mushroom and spinach risotto! All the flavors and surface of customary burner risotto made rapidly in the Instant Pot. With just a short ways from beginning to end you can have risotto anytime!

Risotto fans, have you at any point attempted risotto in the Instant Pot? I had been needing to attempt this for some time and I was wary from the start that you could make smooth and flavourful risotto in the Instant Pot in only a small amount of the time it takes to make it burner. That is to say, such mixing and cautiously spilling out cups of stock must be for something, isn't that so?

I was a skeptic, and I simply need to go on record here to state that I was absolutely off-base. Completely. In only 15 minutes of cook time, your Instant Pot can turn out a risotto that matches a genuine work of affection – conventional burner risotto.

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INGREDIENTS

• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 onion diced
• 1 ribs celery diced
• 8 ounces cremini mushrooms thinly sliced
• 3-4 sprigs fresh thyme
• 1 1⁄2 cups vegetable broth
• 1⁄2 cup dry white wine or more vegetable broth
• 1 cup arborio rice
• 3 cups baby spinach
• 1⁄3 cup freshly grated Parmesan
• 2 tbsp butter
• sea salt and freshly ground black pepper to taste

INSTRUCTIONS

1. Dice your celery and onions finely.
2. Set your Instant Pot to saute on high. Add 2 tbsp of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. Season with salt and pepper.
3. Saute the vegetables while stirring often for 2-3 minutes or until they have softened and begun to turn translucent.
4. Add the sliced mushrooms and thyme sprigs to the pot and saute while stirring frequently for 3-4 minutes or until the mushrooms have softened.
5. Add the wine and chicken broth to the pot along with the rice and give everything a good stir.
6. Close the lid on the Instant Pot and set it to cook on high pressure for 6 minutes.
7. When the cooking time is up, quick release the pressure.
8. Open the pot and stir the rice to find and remove the stems from the thyme.
9. Add the chopped spinach and grated parmesan to the risotto and stir until the spinach has wilted into it.
10. Add the butter to the pot and stir to coat the rice.

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