Instant Pot Lentil Risotto
- 1 cup lentils soaked overnight
- 1 cup rice
- 1 tbsp olive oil
- 1 onion chopped
- 1 stalk celery chopped
- 1 tbsp parsley chopped
- 2 garlic cloves
- 700 ml vegetable stock
- 50 ml white wine
Turn on the instant pot and select sauté.
Add olive oil and heat it for a while.
Add parsley, celery and sauté for 1 minute.
Add rice, garlic and mix well. Sauté for 1 more minute.
Add lentils, wine and stock in the pot.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure quickly through steam vent.
Open the lid, add in spinach and mix well.
Serve and enjoy.
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