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
- 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.
- Add rice. Cook and stir for two minutes, or until the rice is well coated. Turn off multi-cooker.
- Pour in chicken broth, wine, salt and pepper.
- Cover multi-cooker and set to WHITE RICE or RICE/RISOTTO. When done, rice should be tender and most of liquid absorbed.
- 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
