Pressure Cooker Lemon Herb Risotto

Ingredients

• 1 1/2 cup Arborio rice
• 4 cup vegetable broth
• 1/2 cup dry white wine
• 1 onion (finely diced)
• 2 cloves garlic (minced)
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup parmesan cheese
• zest and juice of 1 lemon
• 2 tbsp herbs , chopped (basil, thyme, or parsley)
• salt and pepper, to taste

Steps

1. 1

   Using the sauté function, heat olive oil and butter. Cook onion and garlic until softened, about 2 minutes.

2. 2

   Add Arborio rice and stir for 1 minute to toast. Pour in white wine and stir until mostly absorbed.

3. 3

   Add vegetable broth, salt, and pepper. Lock lid and cook on high pressure for 6 minutes.

4. 4

   Quick release pressure. Stir vigorously — the risotto will thicken quickly.

5. 5

   Fold in parmesan, lemon zest, lemon juice, and fresh herbs.

6. 6

   Serve immediately while creamy and hot.