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

1. Saute garlic and onion in oil

2. Add rice and stir to coat rice in oil

3. Add stock and cook on high pressure for 5 minutes.  Quick release pressure

4. Stir in spinach and basil and cook over medium heat for 1 to 2 minutes.

5. Adjust consistency with more stock if needed.

6. Season with salt and pepper and add parmesan cheese or lemon juice.