Creamy Italian rice with tangy goat cheese, bitter-sweet spinach, and crunchy pecans make a wonderful vegetarian meal! Make this spinach and goat cheese risotto in the pressure cooker and dinner will be on the table in less than 30 minutes!



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If you were to ask me what kitchen utensil I couldn’t live without—I’d say the pressure cooker. Dinner on the table takes one-third of the time as with regular stove-top cooking. More vitamins remain in pressure cooked vegetables, and then there’s creamy Italian risotto lickety-split!

Have you heard the stories about pressure cookers exploding their contents all over the kitchen ceiling? My family has a blown-lid tale to tell as well.

That didn’t stop my mother from cooking corned beef and cabbage in a pressure cooker every St. Patrick’s Day, or teaching me the merits of steaming artichokes in 2/3 less time.

Beans such as pintos, chickpeas, black beans, white beans and beets cook in record time in a pressure cooker, especially at our 7000 feet above sea level.

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Lorna Sass, author of several cookbooks about pressure cookery, is my pressure cookery mentor. I learned a lot from her Great Vegetarian Cooking Under Pressure, (affiliate link) my pressure cooker bible.

I own 3 pressure cookers–my newest is an Instant Pot. The first pressure cooker I bought is an Italian-made jiggle-top. My newer Swiss model, by Kuhn-Rikon, is second generation, with backup mechanisms to prevent buildup of excess pressure.

Risotto is made with a short and fat-grained white rice, Arborio. It’s the starch of this rice that gives risotto the creamy texture. Do not rinse the rice or the starch will be lost.

** If you don’t own a pressure cooker, you’ll need more veggie broth, for a total of 5 1/2 to 6 cups. Ladle in the stock, 1/2 cup at a time, stirring all the while (about 40 minutes), until the rice is creamy and tender.

Make it a fabulous week–get in the kitchen and cook risotto in your pressure cooker or Instant Pot!

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