Instant Pot Creamy Lemon Risotto

Step 1

Select Sauté to preheat the pressure cooking pot. When hot, add oil and 1 tablespoon butter. When the butter has melted, sauté the onion until tender, approximately 5 minutes.

Step 2

Add rice to the cooking pot and cook, stirring frequently, until rice becomes opaque, about 2 to 3 minutes.

Step 3

Add the lemon juice and 3 cups broth. Cover and lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off and use a quick pressure release. When the valve drops, carefully remove the lid.

Step 4

Select Sauté 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.

Step 5

Stir in cheese, fresh parsley, 1 teaspoon of lemon zest, and remaining 1 tablespoon butter. Add salt and pepper to taste.

Step 6

Serve immediately topped with additional grated Parmesan cheese.