Risotto is a nice rice recipe which can be cooked in a variety of styles. Here spinach and goat cheese are adding some inspiring flavours to it
Instant Pot Spinach & Goat Cheese Risotto
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 282 kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 3/4 cup finely chopped onion
- 2 garlic cloves minced
- 1½ cup Arborio rice
- 1/2 cup white rice
- 3½ cup hot vegetable broth
- 12 ounce spinach leaves washed and stems removed
- Freshly ground pepper
- 2 tbsp fresh lemon juice
- 4 ounce soft goat cheese
- 1/2 cup red wine
Instructions
Select “Sauté” function on Instant Pot pressure cooker.
Add oil, onions and garlic. Sauté until soft.
Stir in rice and wine. Cook until absorbed.
Pour in 3 cups vegetable broth.
Select “Manual” function with high pressure for 5 minutes.
Cover the lid and seal it carefully.
Release the steam through quick pressure release.
Add spinach and cook on “Sauté” function for 3 minutes.
Adjust seasoning with lemon juice and ground pepper.
Top with goat cheese.
Serve warm.
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If you loved this recipe, give it love. Thanks!
If you loved this recipe, give it love. Thanks!
You mentioned add wine in your directions but there NO wine listed in your ingredient list wondering what to do???
I must have forgot to add it… fixed. Thank you very much for your reminder :]
It’s 1/2 cup red wine btw.
Wanted to add a protein to this dish. Could I use some diced chicken breasts or thighs perhaps?
Surely, you can add ½-¾ cup of the cooked and chopped chicken immediately after opening the instant pot.