The infamous Instant Pot made its way into our lives at Christmas time this past year when I picked my own Secret Santa gift. Is that against the rules – maybe. But it was never clarified so I snagged the gift of yummy dinners for my family. It was something I really wanted to try and see if it lives up to the hype. I’ll do a full review soon, but so far, I am loving it! Today I’m sharing my favourite recipe that I typically do over the stovetop but this time, I’m doing it in the Instant Pot. I bring you herb lemon Instant Pot risotto.
The herb lemon Instant Pot risotto can also be made stovetop as a traditional risotto would be if you’re not entirely sold on the Instant Pot just yet. Either way, the herb lemon Instant Pot risotto (or no Instant Pot) is the perfect season-transitional meal out there. The herbs and lemon make it bright and delicious for spring, whereas the creaminess of the parmesan keeps it warm and comforting. Magically these all pair perfectly well together!
Ready for this herb lemon Instant Pot risotto?! Let’s make it!
Herb Lemon Instant Pot Risotto
- 2 tbsp of butter
- 1 leek, chopped
- 1/2 onion, chopped
- 4 cloves of garlic, minced
- 3/4 cup of white wine
- 2 cups of arborio rice
- 4 cups of chicken stock
- zest of one lemon
- juice from one lemon
- 1 teaspoon of salt
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- 1 teaspoon of parsley
- 1 tablespoon of dill
- 1/2 cup of parmesan cheese plus more for serving
- Add your butter to your instant pot and turn on saute mode for 8-minutes.
- Once the butter is melted, add your onions and leeks. Stir frequently and saute for 2 minutes. Add your garlic. Continue to saute for another 2 minutes until your onions are translucent.
- Add your aborio rice, give it a stir for 1 minute. Then add your white wine and stir until it’s fully absorbed by the aborio rice.
- Crush your herbs up using a mortar and pestle (optional – but I find it brings out a ton of flavour). Add this, plus the salt and lemon zest to the Instant Pot and stir it in. If you find your aborio is really sticking to the bottom, add a little more butter and stir it once more so the aborio isn’t sticky anymore.
- Hit cancel if saute mode hasn’t already ended. Then add your chicken stock and stir to mix everything around.
- Add the lid and hit pressure cook. Set the timer for 5-minutes.
- Once the pressure cook is done, you can quick release the steam. Open the lid, add your lemon juice and parmesan cheese and stir.
- If there is still a little bit of liquid, turn saute back on for a few minutes and stir regularly.
- Serve with salt, pepper, and parmesan and enjoy!