Lemon Parmesan Risotto


  • 2 Cups of Brown/White Rice
  • 1 Medium White Onion
  • 1/2 Cup Dry White Wine
  • 4 Cups Chicken Stock 
  • 1/2 Cup Grated Parmesan
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 2 Large Lemons


Set the pressure cooker to "sauté" and olive oil to the bottom of the pot. Heat the oil, and then add the onion. Cook until the onion is soft and brown. Add the rice and stir until the oil is absorbed, the stir in the white wine. Let the wine simmer for 7 minutes, then add the chicken stock. Zest the lemons and then set the zest aside. Juice the lemons and add the juice to the pot. Close and lock the lid. Set the pressure cooker menu to "Rice" and cook for 6 minutes. When the time is up, let the pressure release naturally. Make sure you keep any exposed skin away from the hot steam being released. Remove the risotto from the pot immediately, and then scrape it into a large bowl. Add the lemon zest, grated parmesan and salt. Stir to combine. Serve hot.