Go Back
Print
No ratings yet

CITRUS-SCENTED RISOTTO

cooks in about 10 minutes in your Instant Pot on pressure cook setting with no stirring required (until the end)
Servings 0

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 1/2 cups Arborio or Carnaroli rice (or any short grain rice, in an emergency)
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 4 cups chicken broth try to use fat-free and less-sodium versions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup 4 ounces grated fresh Parmesan cheese
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/3 cup finely chopped fresh basil

Instructions

  • To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat.
  • Add onion; cook 2 minutes, stirring frequently.
  • Stir in cheese, lemon zest, juice, and basil.
  • Add rice and garlic; cook 2 minutes, stirring constantly.
  • Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. [You can stop here and pick up when you’re ready for the pressure cooker part.]
  • Heat chicken broth, can be done in microwave. Stir in heated broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg.
  • Close lid securely, and program IP for 6 minutes at high pressure. Use quick release when cooking completed. Remove the lid - now stir! Should be nice and creamy. It will firm up as it cools, but I like to serve it right away.

Notes

If you are using a conventional pressure cooker (does anybody still do that??) here are the instructions. Bring the pressure cooker to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Honestly this is how I used to do this dish, and I still loved it!