Molly's Vegan Friendly Mushroom + Spinach Risotto

From the kitchen of: Molly


This meal is SO yummy + fast! Who knew you could get perfectly cooked risotto in minutes?! [Molly knew]


Servings: 4

Total time: 20 mins

Cook time: 10 mins



2 tbsp olive oil

2 cloves garlic, minced

1 onion, diced

1 rib celery, diced

8 oz. cremini mushrooms, sliced

4 sprigs thyme

2 cups vegetable broth

1 cup Arboro rice

3 cups spinach, chopped

1/3 cup [vegan friendly] parmesan

2 tbsp [vegan friendly] butter





In a pan, saute diced celery + onion in 2 tbsp olive oil for 3 mins. Add sliced mushrooms + thyme sprigs. Saute for another 4 mins. Pour sauted veggies in instant pot, along with broth + rice. Close the lid + set to to cook on high pressure for 6 mins. When done, quick release the pressure. Open pot, remove thyme stems, add spinach, parm + butter. Stir to coat. Serve with love. Enjoy!

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