Instant Pot® Tomato-Spinach Risotto recipe

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Ingredients

1 tablespoon olive oil
½ cup finely diced onion
2 cloves garlic, minced
2 cups Arborio rice
5 cups reduced-sodium chicken broth, divided
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 (6 ounce) package fresh baby spinach, chopped
⅓ cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Nutrition Info

265.5 calories
carbohydrate: 50 g
cholesterol: 5.5 mg
fat: 3 g
fiber: 1.8 g
protein: 8.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 237.9 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rice and cook until opaque, stirring frequently, about 2 minutes. Stir in 4 cups broth, tomatoes, and basil. Close and lock the lid. Select high pressure and set timer for 6 minutes. Allow about 10 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  3. Select Saute function and stir in remaining broth. Check rice for doneness, if needed, continue stirring until tender.

  4. Stir in spinach and Parmesan cheese, cook until wilted, about 1 minute. Season with salt and pepper to taste.

Recipe Yield

8 servings

Recipe Note

This delicious risotto is so quick and easy, you'll never go back to making risotto by standing at the stove stirring and stirring again! You can make this in an Instant Pot® or a standard pressure cooker. Top with more Parmesan cheese, if desired.

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