Creamy Lemon Parmesan Risotto with Baby Peas

Lemon-Pea-Risotto-Pressure-Cooking-Today

Risotto is a creamy rice dish that’s traditionally made on the stove top. The traditional recipe requires lots of time and attention, as you slowly stir in the hot broth a little at a time as the rice absorbs it. When you make risotto in the pressure cooker, you get the same creamy texture, but it’s set it and forget it easy, and cooks in only five minutes.

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When I saw the Lemon Risotto recipe on 2 Sister Recipes I knew it would make a great pressure cooker recipe. I also knew that my family would love it. I’m sure your family will love it too.

If you haven’t tried making risotto yet in your pressure cooker, give it a try. You won’t be disappointed.

Creamy Lemon Risotto with Baby Peas in the Pressure Cooker

Yield: 6 - 8 servings

Creamy Lemon Risotto with Baby Peas in the Pressure Cooker

Ingredients

  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 1/2 cups Arborio Rice
  • 2 tablespoons lemon juice
  • 3 1/2 cups vegetable or chicken broth
  • 1 1/2 cups frozen baby peas
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons freshly grated Parmesan grated cheese and some extra for serving
  • salt and fresh pepper to taste

Directions

  1. Heat 1 tablespoon butter and oil in pressure cooker pot for 2 to 3 minutes. Sauté the onion until tender, approximately 5 minutes.
  2. Add rice to pressure cooking pot and cook, stirring frequently, until rice becomes opaque, 2 to 3 minutes.
  3. Add the lemon juice and 3 cups broth. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release.
  4. Select Simmer and stir in the baby peas and remaining 1/2 cup of broth. Cook uncovered, stirring occasionally for 1 to 2 minutes until peas are heated through.
  5. Stir in cheese, fresh parsley, 1 teaspoon of lemon zest, and 1 tablespoon of butter. Add salt and pepper to taste. Serve immediately topped with additional grated Parmesan cheese.
http://www.pressurecookingtoday.com/2013/09/creamy-lemon-parmesan-risotto-with-baby-peas/




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Comments

    Leave a Comment:

  1. says

    Hey Barbara – we are so thrilled that it worked in the pressure cooker. I had one for years and stop using it for a long time. I think I will take that thing out- dust the cob webs off and start using it again! Thanks for adding our link! So Nice! xxoo
    Warmly, Anna and Liz

    • Barbara Schieving says

      Definitely pull out that pressure cooker and get cooking. You’ll be glad you did. Thanks for sharing the original recipe. :)