Another way to make a unique risotto recipe is to add some ricotta cheese along with spinach and serve warm.
Instant Pot Spinach & Ricotta Cheese Risotto
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 281 kcal
Ingredients
- 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
Instructions
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Select “Sauté” function on Instant Pot pressure cooker.
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Add oil, onions and garlic. Sauté until soft.
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Stir in rice and wine. Cook until absorbed.
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Pour in 3 cups vegetable broth.
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Select “Manual” function with high pressure for 5 minutes.
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Cover the lid and seal it carefully.
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Release the steam through quick pressure release.
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Add spinach and cook on “Sauté” function for 3 minutes.
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Adjust seasoning with lemon juice and ground pepper.
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Top with softened ricotta cheese.
