This rich Instant Pot Wild Mushroom and Spinach Risotto is loaded with flavor
and ready to devour in record time —
no standing over a hot stove required.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Slow Cooker Directions
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add garlic and onion, and sauté for 2 minutes. Add mushrooms and rice, and sauté for 2 minutes. Transfer to slow cooker. Add thyme, salt, pepper, and broth. Cover and cook on high until rice is tender, about 1 hour and 15 minutes. Add spinach, Asiago, and remaining 2 tablespoons butter. Cook, stirring constantly, until spinach is wilted, about 1 minute. Garnish as desired.
Instructions
Select SAUTÉ feature on Instant Pot. Add 2 tablespoons butter to pot, and heat until melted. Add garlic and onion, and sauté for 2 minutes. Add mushrooms and rice, and sauté for 2 minutes, stirring constantly. Add thyme, salt, pepper, and broth.
Select CANCEL feature. Cover and lock lid. Select MANUAL feature. Pressure cook on HIGH for 6 minutes. Quick release pressure. Uncover and stir in spinach, Asiago, and remaining 2 tablespoons butter. Cook, stirring constantly, until spinach is wilted, about 1 minute.
Garnish with Asiago, if desired.
