Instant Pot® Tomato-Spinach Risotto recipe
All Recipes Main Dish Recipes Rice Risotto Recipes
Ingredients
- 1 tablespoon olive oil ½ cup finely diced onion 2 cloves garlic, minced 2 cups Arborio rice 5 cups reduced-sodium chicken broth, divided 1 (14.5 ounce) can diced tomatoes 1 teaspoon dried basil 1 (6 ounce) package fresh baby spinach, chopped ⅓ cup grated Parmesan cheese salt and freshly ground black pepper to taste
Nutrition Info
- 265.5 caloriescarbohydrate: 50 gcholesterol: 5.5 mgfat: 3 gfiber: 1.8 gprotein: 8.3 gsaturatedFat: 1.1 gservingSize: -sodium: 237.9 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Tomato-Spinach Risotto
Directions
-
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rice and cook until opaque, stirring frequently, about 2 minutes. Stir in 4 cups broth, tomatoes, and basil. Close and lock the lid. Select high pressure and set timer for 6 minutes. Allow about 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute function and stir in remaining broth. Check rice for doneness, if needed, continue stirring until tender.
Stir in spinach and Parmesan cheese, cook until wilted, about 1 minute. Season with salt and pepper to taste.