Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!
4.9 stars (255 ratings)
Ingredients
4tablespoonsunsalted butter, divided
3clovesgarlic, minced
1onion, diced
8ouncescremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2cupschicken broth
1cuparborio rice
¼teaspoondried thyme
2cupsbaby spinach
¾cupfrozen peas, thawed
¼cupfreshly grated Parmesan
Instructions
Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
Stir 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.
Stir 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.