Author: Troy Rupp (Hamama Friends group member, find the original post here!) Prep: 5 minCook: 30 min Makes: 6 servings Mushroom and spinach risotto! Cooked in the instant pot and topped with broccoli micro greens 😊 Ingredients: - 4 tablespoons unsalted butter, divided - 3 cloves garlic, minced - 1 onion, diced - 8 ounces cremini mushrooms, thinly sliced - Kosher salt and freshly ground black pepper, to taste - 2 cups chicken broth - 1 cup arborio rice - 1/4 teaspoon dried thyme - 2 cups baby spinach - 3/4 cup frozen peas, thawed - 1/4 cup freshly grated Parmesan- 3 ounce of broccoli HAMAMA microgreens Instructions: 1. Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.3. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.4. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.5. Serve immediately & top with HAMAMA microgreen flavors of your choice [Some recipe inspiration from Damn Delicious too!]
