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Pressure Cooker Spinach and Goat Cheese Risotto

Creamy Italian rice with tangy goat cheese, bitter-sweet spinach, and crunchy pecans make a wonderful vegetarian meal! Make this spinach and goat cheese risotto in the pressure cooker and dinner will be on the table in less than 30 minutes!

Spinach and Goat Cheese Risotto in pring pasta bowl


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If you were to ask me what kitchen utensil I couldn’t live without—I’d say the pressure cooker.  Dinner on the table takes one-third of the time as with regular stove-top cooking. More vitamins remain in pressure cooked vegetables, and then there’s creamy Italian risotto lickety-split!

Have you heard the stories about pressure cookers exploding their contents all over the kitchen ceiling? My family has a blown-lid tale to tell as well.

That didn’t stop my mother from cooking corned beef and cabbage in a pressure cooker every St. Patrick’s Day, or teaching me the merits of steaming artichokes in 2/3 less time.

Beans such as pintos, chickpeas, black beans, white beans and beets cook in record time in a pressure cooker, especially at our 7000 feet above sea level.

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Lorna Sass, author of several cookbooks about pressure cookery, is my pressure cookery mentor. I learned a lot from her Great Vegetarian Cooking Under Pressure, (affiliate link) my pressure cooker bible.

I own 3 pressure cookers–my newest is an Instant Pot. The first pressure cooker I bought is an Italian-made jiggle-top. My newer Swiss model, by Kuhn-Rikon, is second generation, with backup mechanisms to prevent buildup of excess pressure.

Arborio Rice and white wine in measuring cups

Risotto is made with a short and fat-grained white rice, Arborio. It’s the starch of this rice that gives risotto the creamy texture. Do not rinse the rice or the starch will be lost.

** If you don’t own a pressure cooker, you’ll need more veggie broth, for a total of 5 1/2 to 6 cups. Ladle in the stock, 1/2 cup at a time, stirring all the while (about 40 minutes), until the rice is creamy and tender.

Make it a fabulous week–get in the kitchen and cook risotto in your pressure cooker or Instant Pot!

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2 comments

  • Anacy

    Oh, I love that recipe! I did it yesterday, thanks to you! I wanna try to change some ingredients and work more with my Redmond 4502 multicooker – your recipe is the best for studying cooking, I wanna to experiment with ingredients. I think everyone should try it – that is amazing! Reply · 22 October, 2014

    • Letty

      Thanks Anacy! Reply · 22 October, 2014

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