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Instant Pot Lemon Risotto

Instant Pot Lemon Risotto is an easy side dish or main course that you can make in under 40 minutes. The best part? You don't have to stand over the stove top to stir! Just let the Instant Pot do the work! The result is creamy, rich and filling. Naturally gluten-free, this recipe is perfect for entertaining guests or for an easy weeknight dinner!
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 350kcal
Author: Megan

Ingredients

For the Risotto:

  • 2 Tablespoons olive oil
  • 1/2 cup onion (finely diced)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup dry white wine
  • 2 cups arborio rice (or carnaroli rice)
  • 2 Tablespoons lemon juice (juice from 1 lemon)
  • 1/2 teaspoon kosher salt

For Serving:

  • 2 teaspoons lemon zest (zest from 1 lemon)
  • 1/2 cup freshly grated Parmesan (optional)
  • 1/4 cup fresh parsley (chopped)
  • ground black pepper (to taste)

Instructions

  • Turn pressure cooker to sauté and allow to heat.
  • Add the olive oil to the Instant Pot and let heat for 1 minute.
  • Pour in the diced onions and sauté for 3 minutes.
  • Then, stir in the minced garlic and sauté 1 minute longer.
  • Pour in the arborio rice and stir the rice until it is coated with the olive oil and onions. Toast the rice for about 2 minutes, stirring frequently.
  • Add the dry white wine to the Instant Pot and let simmer for about 2 minutes, until the rice has absorbed the wine.
  • Stir in the lemon juice, vegetable broth and salt. Turn off the sauté function and place lid on pressure cooker. Set the vent to sealed.
  • Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes for the instant pot to come to pressure.
  • Let the pressure release naturally for 7 minutes. Then, carefully manually release the pressure by opening the valve. Remove the lid and stir the risotto to mix the broth into the rice.
  • Stir in the Parmesan Cheese, lemon zest and fresh parsley. Season with ground black pepper if you'd like.
  • Serve immediately.

Notes

Notes
  • This recipe makes 6 side servings, or 4 main servings.
  • Use a dry white wine, like sauvignon blanc, pinot noir or pinot grigio in this recipe. 
  • Use vegetable broth instead of the wine if you do not have any on hand. 
  • To Make Dairy-Free: Omit the parmesan in the recipe. 
  • To Make Vegan: Omit the parmesan and use a vegetable broth instead of chicken broth. 

Nutrition

Calories: 350kcal | Carbohydrates: 58g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 952mg | Potassium: 115mg | Fiber: 2g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 3mg
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