Sausage Spinach Risotto - Pressure Cooker

I wanted to use up my spinach, and cook in my pressure cooker. I decided to make Sausage Spinach Risotto.

Ingredients:

• 2 tablespoons olive oil, divided
• 1/2 pound bulk Italian sausage (spicy ok, skins off)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cups Arborio rice
• 2 cups chicken stock, warmed (or tomato sauce + chicken broth)
• 1/4 cup dry white wine (or chicken broth)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cups baby spinach, diced
• ½ cup grated Parmesan cheese

Instructions:

1. Add oil to pressure cooker, and sauté onion in it on medium high for ~ 5 minutes until softened but not brown.
2. Add sausage and sauté for ~5 minutes until cooked through
3. Add the rice; cook and stir for 2 to 4 minutes, until the rice is coated and opaque.
4. Stir in wine, cook until absorbed.
   (Optional) Add ½ cup of the stock and cook, stirring constantly, for 2 to 4 minutes, until the liquid is absorbed by the rice.
5. Stir in the remaining stock and spices and lock the lid into place. Bring to high pressure,  drop temp to maintain and cook for 7 minutes.
6. Release pressure quickly.
7. Stir in spinach and cheese, stir until cheese melted. Serve immediately.

Carole's Notes:

This recipe is adapted from the 200 Best Pressure Cooker Recipes by Cinda Chavich
and http://smittenkitchen.com/blog/2006/11/alexs-restaurant/