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Instant Pot Cheese Risotto
A simple and delicious risotto with spinach, goat cheese, vegetable broth and lemon juice!
Course
Main Course
Cuisine
Italian
Keyword
Arborio rice, spinach, Spinach & Goat Cheese Risotto
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
311
kcal
Author
Corrie
Ingredients
2
tablespoon
extra virgin olive oil
¾
cup
finely chopped onion
2
garlic cloves
minced
2
cup
Arborio rice
3½
cup
hot vegetable broth
12
ounce
spinach leaves
washed and stems removed
2
tablespoon
fresh lemon juice
4
ounce
soft goat cheese
½
cup
red wine
Freshly ground pepper
to taste
Salt
to taste
Instructions
Add oil, onions and garlic and sauté until soft.
Stir in rice and wine and cook until absorbed.
Pour in 3 cups of vegetable broth.
Cook at high pressure for 5 minutes.
Once done, do a quick pressure release.
Add spinach and cook on “Sauté” function for another 3 minutes.
Season with lemon juice, salt and ground pepper.
Top with goat cheese.
Serve warm and enjoy.
Nutrition
Calories:
311
kcal
|
Carbohydrates:
56
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
47
mg
|
Potassium:
397
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
5317
IU
|
Vitamin C:
16
mg
|
Calcium:
62
mg
|
Iron:
4
mg