Mushroom & spinach risotto

• 1 tbsp of olive oil
• 2 leeks, cleaned annd sliced thin
• 1 1/2 cups of arborio rice
• 8 oz of mushrooms, sliced
• 3 cups of vegetable or chicken broth
• 2 cups packed of baby spinach leaves (optional)
• parmesan cheese (optional)

Prepare the ingredients.

Preheat pot. Add oil.

Add leeks and brown for 2 minutes. Add rice. Stir to coat.

Add mushrooms and broth. Stir well to combine.

Cooking under pressure : 6 min.

Add spinach and parmesan cheese. Stir well.