Instant Pot Spinach & Ricotta Cheese Risotto
- 2 tbsp extra virgin olive oil
- 3/4 cup freshly chopped onion
- 2 garlic cloves minced
- 1½ cup Arborio rice
- 1/2 cup white wine
- 3½ cup hot vegetable broth
- 12 oz spinach leaves washed and stems removed
- Freshly ground pepper
- 2 tbsp fresh lemon juice
- 4 oz soft Ricotta cheese
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 softened ricotta cheese.