Summer is almost here! So we're developing our menu for the season. And this pressure cooker
lemon risotto with summer squash is an absolute must for the warmer months! It's bright and creamy, with a simple-to-execute method. We hope you enjoy it as much as we did making it!
What would you serve with this dish?
We've had a few people tell us that they've simply added chicken to this risotto and they loved it! I, on the other hand, would recommend eating this dish with a nice piece of broiled fish. Lemon and fish are best friends, so this is a no-brainer for me.
HOW TO MAKE PRESSURE COOKER LEMON RISOTTO
Using sauté setting - add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. Add squash, garlic, salt & pepper and cook for about 2 minutes.
Then add the rice and cook for 1 to 2 minutes, stirring frequently - doing your best to toast each grain of rice.
Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.
Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.
Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan - mix well.
★ Did you make this Pressure Cooker Lemon Risotto?
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Pressure Cooker Lemon Risotto with Summer Squash
Ingredients
- 2 Tbsp. olive oil
- ½ cup onion diced
- 1 lb. summer squash large diced
- 1 tsp. sea salt
- ½ tsp. black pepper
- 1 ½ cups Arborio rice
- 1 Tbsp. garlic minced
- 1 cup dry white wine
- 4 cups chicken stock
- zest of 1 lemon
- 2 Tbsp. lemon juice
- 2 Tbsp. flat-leaf parsley finely chopped
- ½ cup Parmesan cheese grated
Instructions
- Using sauté setting - add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently.
- Add squash, garlic, salt & pepper and cook for about 2 minutes.
- Then add the rice and cook for 1 to 2 minutes, stirring frequently - doing your best to toast each grain of rice.
- Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.
- Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.
- Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan - mix well.
- Serve immediately if possible. If not, do not cover while waiting or rice will overcook. Enjoy!
Nutrition
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Kerstin
This was just okay for my taste. I think it would have been better without the zest. I added chicken to even out the strong flavor. But I do LOVE your Grandma B's Chicken and Rice!!
Cynthia
I absolutely love this risotto recipe, and I’ve made it a few times now. We like it as a main dish with a side salad. I sub the chicken stock for vegan chicken flavored stock and the Parmesan with nutritional yeast, making it vegan. Also, I sub the wine with more broth. I undoubtedly use less zest, since I’m lazy zesting and scooping it up. The lemon flavor lightens the risotto somehow. I would definitely recommend trying this recipe—adding chicken, having it with fish, or just serving with a side salad, because you won’t be disappointed.
Gary
We're so glad you enjoyed it!
Landson Reid
My wife and I love this recipe. And it’s easy. We’ve had it in our regular dinner recipe rotation for a bit now.
Rachel W
A bit late to the party, but thank-you for the wonderful recipe! First time making risotto with our Instant Pot and so glad we did. I couldn’t find summer squash so we omitted it. I had a leftover half of a lemon in the fridge and was too lazy to zest and juice another so I just used that. I had to use the sauté feature at the end to evaporate some excess liquid and reach the right consistency but that took mere minutes. I also grilled two lemon halves (inspired by your picture) and squeezed over the finished dish. We used a Spanish Verdejo as our wine and it was the perfect match for the flavours in the dish. For those experiencing bitterness with the lemon, maybe adjust the salt. We loved it, definitely a keeper!
Elizabeth Zeller
Simple and delicious! My 11 year old son loved it, too.
Kat KB
I just made this in my Mealthy, when I removed the lid after 4 minutes it was no where near done. I had to redo it for another 3 minutes... but once it was done it was delicious! I think I would try to add some more veggies next time, maybe mushroom or asparagus. Love that it's a one pot meal and you can let it cook on its own instead of constantly stirring like a typical risotto. Easier when you have littles running around!
Mark
I made this and agree with the other comment that there is way too much liquid. Usually in the IP when making risotto liquid to arborio rice is 2 to 1 plus a little wine that you boil off. I don't have any experience with squash, but that probably adds more liquid. Flavors were great for me,. But turned out as mush. This recipe needs adjustments IMHO.
Zach
Add less liquid! 3 cups of stock is sufficient. Other than that, pretty good.