To those of you that have been raving to me about the wonders of making risotto in the Instant Pot, I say…

OMG you were so right! Thank you, thank you!

Honestly, I wasn’t totally sold on the idea of making this somewhat tedious and finicky dish in the IP. I’m not an expert of course, but I have had the pleasure of eating some pretty darn delicious risottos. And, by the way, if you order it at a restaurant in Italy they will tell you straight off that it’s going to be a long wait.

Because a good one takes time…add the broth, stir…add a bit more broth, stir…more broth please, stir, stir…and on and on…you get the point.

Well, I tried it and I have to tell you, it came out perfect!

And it’s so easy. Simply saute your veggies in some oil, add the rice and broth and any aromatics (herbs and spices). Pressure cook for 7 minutes, quick pressure release, then open pot and stir in butter and Parmesan, close and  let it sit another 5 minutes.

Voila, a most delicious risotto is ready for your enjoyment.

I hope you give this a try, it really surprised me!

Enjoy your day friends, hang in there…spring is coming.

Mushroom + Spinach Risotto in the Instant Pot from potsandplanes.com

A few notes…

Risotto requires using Italian short-grain rice such as Arborio or Carnaroli. It will not work well with the long grain varieties.

When you open up your pot after the cooking time is up, you might think that it’s not quite ready. However once you give it a good stir and add your butter and Parmesan it immediately starts to take on that beautiful consistency that makes risotto so special. Covering it up and letting it rest another 5 minutes really made a difference too, it needs that extra time to become just perfect.

Also, if you choose to substitute real butter and Parmesan with other sub par ingredients, then I cannot guarantee a delicious turnout. Sorry folks, but real butter is magical, there’s nothing else quite like it. And don’t even try to tell me there are good fake substitutes for Parmesan cheese. These ingredients are the cornerstone of a good risotto, use them if you can!

Vegan options: I recently made this risotto for my vegan daughters by substituting the butter with the vegan product Earth Balance Butter, and added a handful of Daya cheese shreds. They loved the risotto, it was indeed still delicious. But for me it just wasn’t as creamy as the original.

*The recipe inspiration came from the Mushroom Spinach Risotto on the Instant Pot app. I did, however, make some changes to create the recipe below. Enjoy.
Get Ready For School

Instant Pot Mushroom + Spinach Risotto

Mushroom + Spinach Risotto in the Instant Pot from potsandplanes.com

Mushroom + Spinach Risotto in the Instant Pot from potsandplanes.com
Print Recipe
5 from 1 vote

Instant Pot Mushroom + Spinach Risotto

Course: dinner, lunch
Cuisine: Italian, vegetarian
Keyword: dinner, italian, lunch, mushroom, rice, risotto, spinach, vegetarian
Servings: 4
Author: Mary

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 8 oz pkg cremini mushrooms
  • 1/8 tsp each salt + pepper
  • 2 cloves garlic minced
  • splash of white wine
  • 2 cups mushroom broth (can also use chicken broth or vegetable)
  • 1 cup Arborio rice
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 3 tbsp unsalted butter
  • 1/3 cup grated Parmesan cheese
  • large handful of fresh spinach leaves
  • drizzle of olive oil for garnish
  • more Parmesan for garnish

Instructions

  • Press SAUTE mode on Instant Po and add olive oil.
    When screen reads HOT, add onion and cook for a couple of minutes, until lightly browned and softened.
  • Add mushrooms, salt and pepper and cook a few minutes, stirring often, then add garlic and cook 1 minute more.
    Add splash of wine and cook 2 more minutes
  • Press CANCEL.
    Add broth, rice, thyme, basil, parsley and give it all a good stir.
  • Lock on lid and turn pressure valve to SEALING.
    Choose PRESSURE COOK function and adjust timer to 7 minutes.
  • When timer beeps done press CANCEL, and do a quick pressure release by carefully turning pressure valve on lid to VENTING.
    When all pressure has released open lid, add butter and Parmesan and give the risotto a really good stir.
  • Lock on lid again and allow to rest for 5 minutes.
    Open lid, gently stir in spinach, stir and let rest with lid on for 5 more minutes or until ready to serve.
    When ready to serve, give it all a good stir and serve it hot, topped with more parmesan cheese and a drizzle of olive oil.

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Instan Pot Mushroom + Spinach Risotto from potsandplanes.com #instantpot #instantpotrisotto #instantpotmeals

 

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*this post was featured at:

MELT IN YOUR MOUTH MONDAYS @ Make Ahead Meals For Busy Moms

THE REALLY CRAFTY LINK UP @ Keeping It Real

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