Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
25 mins
additional:
5 mins
total:
40 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

266 calories; protein 8.3g; carbohydrates 50g; fat 3g; cholesterol 5.5mg; sodium 237.9mg. Full Nutrition
Advertisement