Spinach And Mushroom Risotto In Bowl 2x

Mushroom and Spinach Risotto

Main Course

Mushroom and Spinach Risotto

Mushroom and Spinach Risotto

2 servings


  • 1 tbsp olive oil
  • 3 small shallots
  • 120 g cremini mushrooms
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove
  • 240 ml vegetable stock
  • 100 g Arborio rice
  • 1/4 teaspoon dried thyme
  • 1 tbsp butter
  • A few big handfuls of baby spinach
  • 60 g Parmesan cheese


  1. Select sauté on the Instant Pot and add oil to the inner pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
  2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
  3. Add garlic; cook and stir for 1 minute more. Press cancel. Add stock, rice, and thyme.
  4. Secure the lid on the pot. Select Pressure cook for 6 minutes, followed by quick pressure release.
  5. Add butter and spinach to rice mixture; stir to wilt spinach.
  6. Stir in Parmesan cheese and serve.

Main Course

Instant Pot, Vegetarian