Instant Pot spinach and grilled beef risotto
- 12 ounce spinach leaves without stems
- 2 onions chopped
- 2 garlic cloves minced
- 3 cups vegetable broth
- 2 tbsp lemon juice
- 1/2 cup white wine
- 1/2 cup beef slices grilled and browned
- 2 tbsp olive oil
- 4 ounce goat cheese
- 1/2 cup pecans chopped
- 1½ cup rice Arborio
- pepper to taste
Put oil in an instant pot, add chopped onion and garlic, sauté until onion becomes soft.
Add rice in the pot and sauté. Put wine in it and let it cook until wine is absorbed.
Add vegetable broth, secure with the lid and adjust the pressure on manual “High” for 5 minutes.
Remove the lid and add spinach leaves, cook for 3-4 minutes.
Add goat cheese, grounded pepper and lemon juice for seasoning
Garnish with the chopped pecans and serve.