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Multi Cooker Spinach Risotto

Recipe - Multi Cooker Spinach Risotto

From The Hamilton Beach Test Kitchen

Added by Pat

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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