Spinach and Goat Cheese Risotto in the Pressure Cooker
Risotto--easy and quick in a pressure cooker or Instant Pot.
Main Course, Side Dish
risotto, pressure cooker, spinach
Letty | @lettyskitchen
extra-virgin olive oil
finely chopped onion
hot vegetable broth
, washed and stems removed, chopped in 1-inch pieces
Freshly ground black pepper
fresh-squeezed lemon juice
soft goat cheese
coarsely chopped toasted pecans
In a pressure cooker, heat the olive oil over medium flame.
Add the onions and garlic. Cook and stir until the onion is soft.
Add the rice, stirring to coat with the oil, cooking for a minute or so.
Pour in the wine and cook and stir until the wine is almost all absorbed.
Add 3 cups of the vegetable broth.
Close the lid and over high heat bring the cooker to high pressure. (This is when jiggle-top cookers make lots of noise. On my Kuhn-Rikon, 2 red rings are visible on the pop-up valve.)
Lower the heat, making sure to maintain the high pressure, and cook for 4 minutes.
Reduce the pressure by the carrying the cooker to the sink and running cold water over the lid.
Stir in the spinach and continue to cook over medium heat, uncovered, stirring constantly, about three minutes.
The spinach should be well wilted and the rice tender to your bite, but with chewy texture.
Add more broth, stirring, if the rice seems to need a bit more cooking.
Season generously with black pepper.
Stir in the lemon juice. Crumble the goat cheese and stir that in.
Season with more pepper and salt if needed.
Serve garnished with pecans.
Form cold leftovers into rice cakes and cook in a skillet with plenty of olive oil.