NOTE: See below for serving size adjustments!

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4 tablespoons unsalted butter (divided)

5 cloves garlic (minced)

1 large onion (diced), yellow or white

8 ounces variety of mushrooms (crimini, brown, shittake, chanterelle, oyster) (thinly sliced)

Kosher salt (little if bullion) and ground black pepper (to taste)

Optional: deglaze w/splash of dry white wine or white wine vinegar for a little acidity

2 cups chicken or vegetable broth

1 cup arborio rice. Do not rinse!

¼ teaspoon dried thyme

2 cups baby spinach

¾ cup frozen peas (thawed completely)

½ cup freshly grated Parmesan

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1. 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.

2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

3. Optional deglaze w splash of white wine or white wine vinegar

4. Stir in chicken/vegetarian broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6-7 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

5. 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.

6. Serve immediately.

Add more broth when reheating.

If doubled the recipe, and cook for 8mins in step 3.

Can I use fresh herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Can you halve the recipe?

Yes! We have had much success halving the recipe (decreasing the arborio rice from ½ cup to ⅓ cup) and setting the cook time to 5 minutes (rather than 6 minutes).

Is risotto freezer-friendly?

No. Grainy