Instant Pot Parmesan Lemon Risotto Recipe

Recipe By Slurrp

This Instant Pot Parmesan Lemon Risotto is a creamy and flavorful dish that is perfect for a quick and easy weeknight meal. The risotto is cooked to perfection in the Instant Pot, resulting in a rich and velvety texture. The addition of Parmesan cheese and lemon zest adds a tangy and savory flavor that pairs perfectly with the creamy rice. Serve this delicious risotto as a main course or as a side dish with your favorite protein.

4.6
12 Rating -
Rate
Non Vegdiet
13minstotal
5minsPrep
8minsCook
13m.total
5m.Prep
8m.Cook
Instant Pot Parmesan Lemon Risotto
plan
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ingredients serve

Ingredients for Instant Pot Parmesan Lemon Risotto Recipe

  • 0.17 tablespoon Olive Oil
  • 0.17 Small Onion, Diced
  • 0.17 cup Arborio Rice
  • 1/2 cup Chicken Broth
  • 1/25 cup Lemon Juice
  • 0.08 cup Grated Parmesan Cheese
  • 0.17 Zest Lemon
  • 0.33 tablespoon Butter
  • As required Salt And Pepper, To Taste
  • as required Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
467
calories per serving
6 g Fat36 g Protein63 g Carbs2 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    36g
  • Carbs
    63g
  • Fiber
    2g

MacroNutrients

  • Carbs
    63g
  • Protein
    36g
  • Fiber
    2g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    226mg
  • Iron
    5mg
  • Vitamin A
    65mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    < 1mg
  • Phosphorus
    403mg
  • Selenium
    29mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp