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Multi-Cooker Spinach Risotto

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves, minced
  • 2 cups short-grain rice, such as Arborio
  • 4 cups chicken broth
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 package (10-ounce) fresh spinach, stemmed and coarsely chopped
  • 1/4 cup chopped fresh basil
  • 1 cup freshly grated Parmesan cheese

Directions

  1. Add butter to multi-cooker. Set multi-cooker to SAUTE or SEAR and heat until butter melts. Add onion and garlic. Stirring occasionally, cook until tender, about 5 minutes.
  2. Add rice. Cook and stir for two minutes, or until the rice is well coated. Turn off multi-cooker.
  3. Pour in chicken broth, wine, salt and pepper.
  4. Cover multi-cooker and set to WHITE RICE or RICE/RISOTTO. When done, rice should be tender and most of liquid absorbed.
  5. Stir in spinach, basil and Parmesan cheese. Set multi-cooker on SIMMER for 15 minutes or until spinach is wilted and cheese is melted.

Serves: 6

Test Kitchen Tip: If your multi-cooker does not have a sauté or sear function, step 1 can be done on a stovetop.

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