Spinach Risotto (pressure cooker)
Serves 4
olive oil
1 tsp minced garlic
1/2 cup chopped onion
1 cup arborio rice
2.5 cups vegetable stock
8 oz frozen spinach
1/2 cup fresh, chopped basil leaves
salt and pepper to taste
parmesan cheese or lemon juice
- Saute garlic and onion in oil
- Add rice and stir to coat rice in oil
- Add stock and cook on high pressure for 5 minutes. Quick release pressure
- Stir in spinach and basil and cook over medium heat for 1 to 2 minutes.
- Adjust consistency with more stock if needed.
- Season with salt and pepper and add parmesan cheese or lemon juice.