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Instant Pot Spinach & Ricotta Cheese Risotto
Course
Main Course
Cuisine
Italian
Keyword
Arborio rice, ricotta cheese, spinach, Spinach & Ricotta Cheese Risotto
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
251
kcal
Author
Corrie
Ingredients
2
tablespoon
extra virgin olive oil
¾
cup
freshly chopped onion
2
garlic cloves
minced
1½
cup
Arborio rice
½
cup
white wine
3½
cup
hot vegetable broth
12
oz
spinach leaves
washed and stems removed
Freshly ground pepper
2
tablespoon
fresh lemon juice
4
oz
soft Ricotta cheese
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 softened ricotta cheese.
Nutrition
Calories:
251
kcal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
47
mg
|
Potassium:
373
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
5317
IU
|
Vitamin C:
16
mg
|
Calcium:
61
mg
|
Iron:
4
mg