Recipe By: Platings & Paitings, adapted by Dave Mathews
Serving Size: 4
Preparation Time: 15Min
Total Time: 45 minutes
2 tablespoons extra-virgin olive oil divided
1 large shallot minced
2 cloves garlic minced
8 oz mushrooms, thinly sliced
1 ½ cups arborio rice
½ cup dry white wine
2 teaspoons kosher salt
3 ½ cups bone broth or chicken or vegetable broth
1 sprig fresh thyme or 1 tsp dried
1/2 cup sliced sun dried tomatoes
A few ounces of thinly sliced chicken and/or beef
2 cups spinach, chopped
½ cup freshly grated Parmesan cheese plus more for serving
2 tablespoons unsalted butter optional
1. Set Instant Pot to SAUTE and heat 1 Tablespoon oil. Add the shallot and cook, stirring, until it softens and becomes translucent, 2-3 minutes. Add the garlic and cook, stirring, until aromatic, about 1 minute. Add 8 ounces of thinly sliced mushrooms after the garlic, then saute for a few minutes.
2. Add the remaining 1 Tablespoon oil and the rice. Cook, stirring, until the rice is lightly toasted, 3 to 4 minutes. Stir in the wine and salt and cook until the wine has evaporated, about 1 minute. Stir in the broth, then top with thyme.
3. Place the lid on the pot and set the valve to SEAL. Cook on MANUAL high pressure for 6 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. Once the 6 minutes are up, allow the pressure to release naturally for 5 minutes, then release any remaining pressure.
4. Stir in the tomatoes, chicken/beef and spinach. Stir, close lid and let sit three minutes.
5. Add cheese and butter and season with additional salt and pepper, to taste. Top with additional cheese and additional fresh thyme, if desired.
