Creamy Italian Risotto with Spinach and Peas

Ingredients

• •1 cup Arborio rice
• •4 cups vegetable broth
• •1 cup fresh spinach, chopped
• •1 cup frozen peas
• •1/2 cup grated Parmesan cheese
• •1 onion, finely chopped
• •2 cloves garlic, minced
• •2 tablespoons olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 teaspoon dried oregano
• •1 tablespoon lemon juice

Instructions

1. 1

   Set the Instant Pot to sauté mode. Add olive oil and heat until shimmering.

2. 2

   Add the chopped onion and minced garlic, sauté for 2-3 minutes until softened.

3. 3

   Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently until the rice is slightly translucent.

4. 4

   Pour in the vegetable broth, salt, black pepper, and dried oregano. Stir well to combine.

5. 5

   Seal the Instant Pot lid and cook on high pressure for 6 minutes.

6. 6

   Once cooking is complete, do a quick release of the pressure. Carefully open the lid.

7. 7

   Stir in the chopped spinach, frozen peas, Parmesan cheese, and lemon juice. Mix until the spinach is wilted and the cheese is melted. Serve warm.