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2 Cups Rice
1 Medium White Onion
½ Cup Dry White Wine
4 Cups Chicken Stock
½ Cup Grated Parmesan
2 Tbsp Olive Oil
1 Tbsp Butter
2 Large Lemons
INGREDIENTS
Lemon
Parmesan
Risotto
Set the pressure cooker to “Saute” and add olive oil to the
bottom of the pot. Heat the oil, then add the onion. Cook until
the onion has softened and is starting to brown. Add the rice
and stir until the oil is absorbed, then stir in the white wine.
Let the wine simmer for 7 minutes, then add the chicken stock.
Zest the lemons and set the zest aside, then juice the lemons
and add the juice to the pot. Close and lock the lid. Set the
pressure cooker menu to “Rice” and cook for 6 minutes. When
the time is up, let the pressure release naturally. Make sure
you keep any exposed skin away from the hot steam being
released. Remove the risotto from the pot immediately. and
scape into a large bowl. Add the lemon zest, grated Parmesan
and salt. Stir to combine. Serve hot.
DIRECTIONS
Mains and sides
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