Ingredients
Scale
- 4 tablespoons unsalted butter, divided
- 2-3 cloves garlic, minced
- 1 small onion, diced
- 8 ounces (cremini) mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chicken broth
- 1 cup arborio rice
- 1/4 teaspoon dried thyme
- 2 cups baby spinach
- 3/4 cup frozen peas, thawed
- 1/4 cup freshly grated Parmesan
Notes
CHANGES: leave out the spinach, do a little less than 1/2 cup of peas, and do 1 cup of parmesan, maybe 7 minutes on the rice. Cut down on the garlic. Leif and I both loved it. Also can make this into a seafood risotto by leaving out mushrooms and adding cooked lobster with the peas. Used half seafood stock. Added salt to the risotto
Nutrition
Calories: 222.0; Calories from Fat: 81; Saturated Fat: 6.0g (30%); Trans Fat: 0g; Cholesterol: 25.0mg (8%); Sodium: 517.0mg (22%); Total Carbohydrate: 28.0g (9%); Dietary Fiber: 1.0g (4%); Sugars: 1.0g; Protein: 4.0g
Directions
- Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
- Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
- Serve immediately.