1 1/2cupsarborio rice or a high quality sushi riceI use Kokuho Rose
1/2cupwhite wine or vermouthI use dry vermouth
4cupschicken broth
1/2 cupgrated parmesan cheeseRomano is good also
8ozfresh baby spinach
salt and pepper to taste
48 - 60cooked shrimpdepending on shrimp size, I serve 8 - 10 per serving
Instructions
Dice the onion, zest and juice the lemon, measure out the rice, measure out the wine, broth, cheese and spinach...set all aside.
Set your Instant Pot to saute and add the oil.
When the oil is hot, add the onion and cook until softened and translucent, not browned.
Add the rice and the lemon zest and stir to coat with the oil...rice will start to want to stick to the pot.
At that point, add the wine and continue stirring until rice begins to get creamy and starts to stick to the pot.
Add the chicken broth, stirring up any rice that has stuck to the bottom.
Cancel the saute setting and place the lid on and secure, make sure the vent is closed.
Set on high pressure for 6 minutes.
When time is up, turn off the pot, quick release and remove lid.
The rice will appear loose, that's OK...add the cheese, lemon juice, then the spinach leaves a handful at a time and stir into the rice. The residual heat will soften them into the rice and the rice will thicken slightly.
Taste for salt and pepper...it will need both.
Warm up or cook your shrimp, fold into the rice and serve.