Instant Pot Spring Risotto
Ingredients
-
1
cup
Arborio Rice
-
2
cups
Low Sodium Chicken Stock
-
2
small
Shallots
-
2
tbsp
Butter
-
½
cup
Parmesan cheese
-
½
cup
Green Peas
-
2
cups
Baby Spinach
-
to taste
Salt
-
to taste
Pepper
Instructions
- 1. Set the Instant Pot to the sauté function and melt the butter.
- 2. Add the chopped shallots and sauté until translucent.
- 3. Stir in the Arborio rice and toast until light golden brown.
- 4. Pour in the chicken stock, stir, and seal the lid.
- 5. Cook on high pressure for 6 minutes and then quick release the steam.
- 6. Stir in the Parmesan, peas, and spinach, and season to taste with salt and pepper.
- 7. Adjust consistency with additional chicken stock if needed.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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