Pressure Cooker Lemon Risotto with Summer Squash
Creamy and bright-flavored risotto. Perfect for spring and summer!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 Tbsp. olive oil
- ½ cup onion diced
- 1 lb. summer squash large diced
- 1 tsp. sea salt
- 1/2 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
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!
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