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My review
Instant Pot® Tomato-Spinach Risotto
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Polairis
"This delicious risotto is so quick and easy, you'll never go back to making risotto by standing at the stove stirring and stirring again! You can make this in an Instant Pot® or a standard pressure cooker. Top with more Parmesan cheese, if desired."
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Ingredients
40 m servings 265Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
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10/10/2019
The risotto was perfect texture, but I found it to be very bland. I should have trippled the flavors for this recipe. I would make it again and follow the steps exactly, but increase all favlors.