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.
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.
- 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
- Heat 1 tablespoon butter and oil in pressure cooker pot for 2 to 3 minutes. Sauté the onion until tender, approximately 5 minutes.
- Add rice to pressure cooking pot and cook, stirring frequently, until rice becomes opaque, 2 to 3 minutes.
- 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.
- 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.
- 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.