Mushroom and Spinach Risotto
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 Miracle, italian, main course, medium, olive oil, parmesan cheese, prep 25 min, pressure cook, salt, sauté, shallots, vegetable broth, vegetarian
Ingreadient
- 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
Direction
- 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.
