Perfect as a comforting entrée or versatile side dish, this bright, citrusy spinach risotto is a breeze to prepare on the stovetop or in a pressure cooker with our small-batch starter mix. Premium Arborio rice is blended with spinach, red pepper and lemon zest for a fresh, Mediterranean-inspired flavor.

Stovetop directions:

• 3 Tbsp butter
• ¼ cup onion, diced
• 1½ cups risotto mix
• ¼ cup white wine
• 6 cups low sodium chicken stock, warmed
• ½ cup grated Parmesan cheese + more for serving
• Salt and pepper

Melt butter in a large skillet over medium heat. Add onion and risotto and toast about two minutes. Add wine and stir until all of the liquid is absorbed. Add warmed chicken stock 1 cup at a time, stirring continuously until all liquid is absorbed. Cook until rice is tender but firm. Stir in cheese. Add salt, pepper and more cheese to taste.

Pressure cooker directions:

• 2 Tbsp olive oil
• ¼ cup chopped onion
• 1 cup risotto mix
• 3 cups low sodium chicken stock
• ¼ cup white wine
• ½ cup grated Parmesan cheese + more for serving
• Salt and pepper

Use the "brown" setting to sauté the onions and rise in olive oil until the onion is translucent, about five minutes. Add the stock and wine. Close lid and turn knob to "pressure" setting. Set timer for 13 minutes on "risotto" setting. When done, release the pressure and open lid. Stir in cheese. Add salt, pepper and more cheese to taste.