Spinach and goat cheese risotto is a creamy rice dish, loaded with flavor. This pressure cooker risotto recipe makes a wonderful side dish or a complete meatless meal.
Today I’m featuring a recipe from Letty Flatt. Letty was the Executive Pastry Chef at Deer Valley, an upscale ski resort in Park City, Utah. for 30 years, and now blogs at Letty’s Kitchen following her passion for seasonal vegetarian food and healthier desserts. Letty is also the author of a delightful cookbook Chocolate Snowball. She also loves pressure cooking.
Making Spinach and Goat Cheese Risotto in an Instant Pot
If someone were to ask me what kitchen utensil I couldn’t live without—I’d say the pressure cooker. I have two of them, both stainless steel, one an Italian-made jiggle-top and one newer, with a pressure regulator that doesn’t jiggle, a Swiss model: Kuhn-Rikon.
Her favorite pressure-cooked dish is risotto, the creamy Italian rice dish, that cooks in the pressure cooker in only ten minutes. In addition to being a time-saver, the result is perfectly cooked creamy rice, something restaurant chefs fail to achieve with consistency.
Risotto is made with a short fat-grained, starchy white rice, Arborio, which gives risotto it’s creamy texture. Letty combines it with onion, garlic, lemon juice, spinach and soft goat cheese, then tops it with toasted chopped pecans. A quick side dish that will wow company or just add a roll and serve it as a one pot meal.
More pressure cooker recipes from Letty’s Kitchen you might like:
If you would like to have a recipe featured on Pressure Cooking Today, please contact me at pressurecookingtoday at gmail dot com.