Tag Archives: Risotto

Spinach Risotto

Spinach Risotto

I have a confession, I am addicted to making risotto in my pressure cooker.  Since discovering the wonder of making perfect risotto in minutes using this amazing device, I make it all the time.  Lunch on a Saturday, let’s have risotto.  Dinner on Tuesday, sure risotto would be a tasty side. 

Fresh spinach

Now I realize this is the third risotto recipe I have posted (if you are hungry, check out apple cheddar risotto and mushroom risotto) but it is too delicious to keep to myself.  This recipe uses fresh mushrooms cooked down until they are brown and meaty and fresh spinach to add lovely color and flavor.  Chicken stock spiked with vermouth adds unusual flavor notes to the rice.  Finally, stirring in some shredded swiss cheese adds a nice bite to the creamy dish.

Browned mushrooms

If you wanted, you could adapt this recipe for stove top cooking.  Just heat the liquid and add it, a ladle at a time, to the rice and stir constantly until it is absorbed.  Repeat until the rice is creamy.

Toasting the rice

Spinach Risotto


2 tbls butter, divided

5 oz cremini mushrooms, sliced

1 small onion, diced

1 clove garlic, minced

1 tbls olive oil

8 oz fresh spinach, washed and tough stems trimmed off

1 cup aborio rice

2 cups chicken stock

1/4 cup dry vermouth

3 oz swiss cheese

To Make:

In a medium skillet heat 1 tbls olive oil over medium-high heat.  When hot, add the well drained spinach and sautee until just starting to wilt, about 2 minutes.  Remove the spinach to a colander and let drain while the risotto is cooking.

In your pressure cooker (or whatever pot you will be using to make the risotto), melt 1 tbls butter over medium heat.  Add the mushrooms, onion, and garlic and cook until browned and the mushrooms have given up their liquid, about 15 minutes.  Add the rice and stir to coat the grains with butter.  Cook the rice, stirring until toasted, about 3 minutes.

Add the chicken stock and vermouth, put the lid on the pressure cooker, and bring to pressure.  Cook for 8 minutes.  Release the pressure and stir in cheese, spinach, and remaining tbls butter until smooth and creamy.

To Serve:

Serves 2 as a main course, 4 as a side dish.

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Filed under Dinner, Mushrooms, Recipes, Rice, Side Dish, Vegetables

Mushroom Risotto

6 Year Anniversary Dinner

Look what I got for my six year wedding anniversary!!

Fagor Duo 10 Quart Pressure Cooker

Fagor Duo 10 Quart Pressure Cooker

Isn’t it beautiful?  I have been wanting a pressure cooker for a while now.  It is one of the few kitchen gadgets that neither of us have much experience with.  However, I have heard good things and lately we had been talking about trying one.  My wonderful husband picked out a beautiful 10 quart model by Fagor that even came with a little recipe book. 

Flipping through the recipe book, I came across a recipe for risotto.  According to Fagor, you can make risotto in 7 minutes with the pressure cooker.  Yes, 7 minutes.  Frankly, I found it hard to believe.  I know that a pressure cooker is supposed to be quick but could it really deliver creamy, tender risotto in only 7 minutes?  My experiences making risotto at home have been mediocre at best.  I find that we never manage to reach the same level of creaminess that restaurant risottos seem to achieve.

We decided to give the pressure cooker risotto a try.  Turns out my new pressure cooker makes the best risotto we have ever had at home with only 7 minutes of cook time.  Rather than use the recipe in the booklet, we decided to make our own version using oyster mushrooms and gruyere cheese.  It was perfectly creamy, the rice was tender but with the right amount of bite, it was awesome.

Risotto, almost ready to eat

Risotto, almost ready to eat

Mushroom Risotto


3 tbls butter

1 clove of garlic, minced

1 small onion, finely chopped

1 cup aborio rice

0.5 ounces dried oyster mushrooms

1 cup chicken stock

1/2 cup grated gruyere cheese

1/4 cup grated parmesan cheese

salt and pepper to taste

To Make:

Soak the mushrooms in boiling water until softened, about 20 minutes.  Drain, reserving 1 and 1/4 cups of the soaking liquid, and finely chop the mushrooms.  Set aside.

In the pressure cooker, heat 2 tbls of the butter over medium heat.  Add the onion and garlic and saute until softened.  Add the rice and cook, stirring, until lightly browned.  Add the mushrooms, the reserved soaking liquid, and the chicken stock.  Cover and bring up to pressure.  Cook for 7 minutes.  Release the pressure and remove the lid.  Add both cheeses and the remaining tbls of butter, stirring until melted.  Add salt and pepper to taste.

To Serve:

Serves 4

You could also make this recipe the traditional way: Saute the onions and garlic, and then toss the rice in the butter until lightly browned.  Slowly add the heated liquid one ladleful at a time.  Stir constantly until the liquid is absorbed before adding more.  Once all of the liquid is incorporated and the rice is creamy and al dente, stir in the cheeses and last tbls of butter.  This will take about 45 minutes.


Filed under Mushrooms, Recipes, Rice, Side Dish