Pressure Cooker Spinach Risotto, a simple and tasty main course, perfect for an everyday lunch. Those who know me know that I love risottos, and especially when made in the pressure cooker. An alternative cooking method, much more practical and faster, that preserves the nutritional properties of the ingredients. For this recipe, I used fresh spinach, but if you prefer, you can also use frozen ones. There’s no need to blanch the vegetables, as the spinach will cook nicely along with the risotto. The trick to keeping them green even after cooking is to add half of them immediately and the other half just before cooking is finished. Simple and fast, this cooking method also allows you to enjoy a good creamy risotto even when you have little time to spend at the stove. And now, let’s head to the kitchen together because the pressure cooker spinach risotto will be ready in a click!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 cup Carnaroli rice
- 1/2 white onion
- 1.5 tbsps extra virgin olive oil
- 3 cups spinach (fresh)
- 3 oz white wine
- 3 cups vegetable broth
- salt (to taste)
- 2 tbsps butter
- 1/4 cup grated Parmesan cheese
Tools
- High-sided saucepan
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, prepare the broth and keep it aside, trying to keep it warm. Then clean the spinach, wash them very well under water, and drain them. Clean the onion and chop it with the knife. Then let it brown over low heat in the open pot with the oil. As soon as it wilts and becomes transparent, add the rice and toast it over high heat for a couple of minutes. Then deglaze with the white wine, letting the alcohol evaporate. Then add the hot broth, half of the cleaned and drained spinach, and adjust the salt. Close the pot and bring it to maximum power. From the start of the whistle, cook on low heat for 2 minutes.
After these first minutes of cooking, gradually release the steam and open the pot. Then add the rest of the spinach, stir, and close the pot again. Bring it back to maximum power and, from the start of the whistle, finish cooking for another 2 minutes. Once cooking is completed, gradually release the steam and open the pot.
Stir the risotto with butter and grated cheese, mix well and serve at the table with another sprinkle of cheese if desired.
Storage and Tips for Spinach Risotto
Pressure Cooker Spinach Risotto is best enjoyed immediately after cooking to retain its creaminess.
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FAQ Questions and Answers for Spinach Risotto
Can I use frozen spinach?
Sure, you can replace fresh spinach with frozen ones.
