Instant Pot Parmesan Lemon Risotto Recipe

Cooking Directions

• STEP 1.Turn on the Instant Pot and select the saut茅 function. Heat the olive oil and add the diced onion. Saut茅 until the onion is translucent.
• STEP 2.Add the Arborio rice to the pot and stir to coat the rice in the oil. Cook for 1-2 minutes until the rice is lightly toasted.
• STEP 3.Pour in the chicken broth and lemon juice. Stir well to combine. Close the lid and set the Instant Pot to manual high pressure for 6 minutes.
• STEP 4.Once the cooking time is complete, do a quick release of the pressure. Carefully open the lid and stir in the Parmesan cheese, lemon zest, and butter. Season with salt and pepper to taste.
• STEP 5.Let the risotto sit for a few minutes to thicken before serving. Garnish with additional Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• Make sure to use Arborio rice for the best results. It has a high starch content that gives risotto its creamy texture.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Feel free to add cooked vegetables or cooked chicken to the risotto for a heartier meal.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat in the microwave or on the stovetop until warmed through.
• Serve the risotto as a main course with a side salad, or as a side dish with grilled chicken or fish.