Instant Pot brown rice mushroom and greens risotto

A couple of weeks ago, I posted a mushroom and greens risotto recipe using the traditional aborio rice because that's what I could find during COVID-19. I ordered more groceries to make it again, but this time, the store didn't have arborio rice and helpfully gave me all the ingredients to make it except the rice. Instead of letting the mushrooms and spinach go to waste, I decided to try making risotto with some run-of the mill long-grain brown rice I had on hand, and it worked! The rice still turns into creamy comforting goodness. Using the Instant Pot is still the easiest way to do this, it just takes longer than white arborio rice. I actually like this better than the original because brown rice is cheaper and healthier! The time of COVID-19 is all about being adaptable!

3 T butter
8-10 oz mushrooms, any kind, sliced
1 small onion, diced (optional)

1 T minced garlic
1.5 cup brown rice, long or short grain
3/4 t Italian seasoning
freshly ground black pepper to taste
4 cups broth (I use 4 cups of water and 1 T plus 2 t Better than Bouillon garlic or "no chicken" flavor)

Then, to finish:
1/3 lb fresh greens such as kale, swiss chard, or spinach
1.5 T lemon juice (optional)
1/3 cup grated Parmesan cheese or shredded Italian cheese mix (optional)

Saute mushrooms onion in butter until golden on high in Instant Pot. Add garlic, rice, and seasonings and toast, stirring frequently, for a few minutes. Add remaining ingredients except finishing ingredients. Close Instant Pot with the pressure valve to sealing. Cook in Manual (Hi) for 25 minutes, then quick release. Rice should be fully cooked and moist. This always produces the perfect texture for me, but it is easy to tweak if necessary. If rice is too firm, saute until softened. If too dry, add water to loosen. If too moist, let it stand for a few minutes. It absorbs a lot of water as it cools. Stir in remaining ingredients, allowing greens to sit for a few minutes to wilt. Makes 5 main course servings.

Contrary to popular belief, risotto holds well in the fridge and freezer. Just add water and reheat in the microwave, checking often to be sure it doesn't overheat.