Instant Pot Risotto

Risotto is easy to make in your Instant Pot! Here's a recipe you can adapt any number of ways:

1-1/2 cups of arborio or other short-grained rice
1/4 cup butter
1/4 cup olive oil
8 ounces sliced mushrooms
1 cup chopped kale, chard or spinach
1 medium onion, chopped
2 fresh rosemary sprigs
1/3 cup chopped fresh parsley
1 cup shredded Parmesan cheese
1/2 cup dry white wine
4 cups chicken or vegetable broth

Set Instant Pot to SAUTE and when the liner pot is hot, add butter and olive oil. When butter is melted, add mushrooms and cook for about three minutes. Add a chopped sweet onion and cook until onion is translucent. (Add a clove of chopped garlic if you like.) Add two sprigs fresh rosemary. Then add rice, and stir until well coated. Add broth and dry white wine. Stir well. Continue to SAUTE for a minute or two. Add chopped greens (kale or chard or spinach). Put the lid on your Instant Pot. Set valve to SEALING. Set timer to pressure cook on high (or manual) for six minutes. When cooking is done, do a quick release. Open Instant Pot, remove rosemary sprigs, and stir in Parmesan and fresh parsley. Set to SAUTE and stir for a minute or two until risotto thickens up. Serve with a little more Parmesan and a light main course such as skinless chicken breasts or broiled fish.