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Instant Pot Lemon Risotto Recipe

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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan Stay Snatched
Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan Stay Snatched from www.staysnatched.com

Description

This Instant Pot Lemon Risotto Recipe is a creamy and comforting dish that’s made with only a few simple ingredients. It’s the perfect side dish for any meal, or can be enjoyed all on its own! This classic Italian risotto is made with Arborio rice, which is cooked in a combination of chicken broth and white wine. The risotto is finished off with butter, parmesan cheese, and fresh lemon juice for a bright and flavorful dish. The Instant Pot makes it easy to make creamy, delicious risotto without all the stirring and watching over the stove.

Prep Time

This Instant Pot Lemon Risotto Recipe takes about 10 minutes to prepare. You’ll need to measure out your ingredients, chop the lemons, and measure out the broth and wine. Once you have everything ready, you’re ready to start cooking!

Cook Time

This Instant Pot Lemon Risotto Recipe takes about 25 minutes to cook. The Instant Pot does all of the work for you, so you can just sit back and relax while the risotto cooks. It’s a great way to get a delicious dinner on the table in no time.

Ingredients

  • 2 tablespoons of olive oil
  • 1/2 cup of diced onion
  • 2 cloves of garlic, minced
  • 1 cup of Arborio rice
  • 1/2 cup of white wine
  • 4 cups of chicken broth
  • 2 tablespoons of butter
  • 1/2 cup of freshly grated parmesan cheese
  • 1/4 cup of freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

1. Turn your Instant Pot to the sauté setting. Once the pot is hot, add the olive oil, onion, and garlic. Cook until the onion is soft, about 3 minutes.

2. Add the Arborio rice to the pot and stir to coat with the oil. Cook for 1 minute, stirring constantly.

3. Add the white wine and stir until the rice has absorbed the liquid. Cook for another minute, stirring constantly.

4. Add the chicken broth and stir to combine. Turn off the sauté setting and lock the lid on the Instant Pot. Make sure the valve is set to sealing.

5. Set the Instant Pot to the high pressure setting and cook for 15 minutes. Once the timer is done, let the pressure release naturally for 10 minutes. Then, carefully turn the valve to venting to release any remaining pressure.

6. Unlock the lid and stir in the butter, parmesan, and lemon juice. Season with salt and pepper to taste.

7. Serve the risotto hot topped with additional parmesan if desired.

Equipment

  • Instant Pot
  • Measuring Cups and Spoons
  • Knife and Cutting Board
  • Wooden Spoon

Notes

This Instant Pot Lemon Risotto Recipe is best served immediately after it’s cooked. If you’d like to make it ahead of time, you can store it in an airtight container in the refrigerator for up to 3 days.

Nutrition: Per Serving

  • Calories:293
  • Carbohydrates: 38g
  • Protein: 9g
  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 691mg
  • Potassium: 157mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 195IU
  • Vitamin C: 3mg
  • Calcium: 107mg
  • Iron: 1mg

Recipe Tips

This Instant Pot Lemon Risotto is a great dish to serve as a side for any meal. You can also top it with cooked shrimp, grilled chicken, or any other protein of your choice. To make a vegan version, simply omit the butter and parmesan cheese and add your favorite vegan cheese instead.

If you’d like to make a different type of risotto, you can easily swap out the lemon for any other flavor you’d like. You can also add different vegetables such as spinach, mushrooms, or peas. The possibilities are endless!


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