Pressure Cooker Lemon Risotto with Summer Squash

Pressure Cooker Lemon Risotto

with Summer Squash

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.

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

The Process

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

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.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Then add the rice and cook for 1 to 2 minutes, stirring frequently – doing your best to toast each grain of rice.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

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.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

And as Always… Please Pin & Share the Love!

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

The Method

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

Pressure Cooker Lemon Risotto with Summer Squash

Creamy and bright-flavored risotto. Perfect for spring and summer!
4.5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 353kcal
Author: The Foodie Eats

Ingredients

  • Tbsp. olive oil
  • ½  cup onion diced
  • lb.  summer squash large diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 ½  cups Arborio rice
  • 1 Tbsp.  garlic minced
  • cup dry white wine
  • cups chicken stock
  • zest of 1 lemon
  • 2 Tbsp. lemon juice
  • 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

Calories: 353kcal | Carbohydrates: 51g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 369mg | Potassium: 482mg | Fiber: 2g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 23.3mg | Calcium: 131mg | Iron: 3.2mg

 

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6 Comments

  • Reply
    Kerstin
    April 7, 2018 at 12:37 pm


    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!!

  • Reply
    Cynthia
    December 28, 2018 at 4:20 pm


    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.

    • Reply
      Gary
      December 28, 2018 at 6:43 pm

      We’re so glad you enjoyed it!

  • Reply
    Landson Reid
    December 29, 2018 at 1:40 pm


    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.

  • Reply
    The BEST Instant Pot Rice or Risotto Recipes - Slow Cooker or Pressure Cooker
    February 2, 2019 at 10:21 am

    […] Pressure Cooker Lemon Risotto with Summer Squash from The Foodie Eats […]

  • Reply
    Rachel W
    March 30, 2019 at 8:11 pm


    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!

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