2cupsmushroom broth(can also use chicken broth or vegetable)
1cupArborio rice
1/2tsp dried thyme
1/2tspdried basil
1/2tspdried parsley
3tbspunsalted butter
1/3cupgrated 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.