Mushroom Risotto with Peas & Spinach
September 30, 2021
I often make Mushroom Risotto, but this time, I added peas and spinach at the very end. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring. I included both instructions if you want to make it on the stovetop.
- Prep: 10 mins
- Yields: 6 Servings
Directions
Instant Pot Instructions
1Set a 6-qt Instant Pot to the high sauté setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
2Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
3Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
5Serve immediately.
Stovetop Instructions
1Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
2Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
3Add the rice and thyme and gradually stir in chicken broth, rice and thyme, constantly stirring until the risotto has absorbed all the liquid and tastes al dente.
4Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
5Serve immediately.
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