User Guide

YIELD 4-6 SERVINGS

PREP TIME 10 MINUTES

COOKING TIME 6 MINUTES

TOTAL TIME 16 MINUTES

INGREDIENTS

Pressure Cooker 5

Lemon Parmesan



3 TABLESPOONS OLIVE OIL

1 MEDIUM WHITE ONION, MINCED

2 CUPS ARBORIO RICE

1 ⁄ 2 CUP DRY WHITE WINE

4 CUPS CHICKEN STOCK

2 LARGE LEMONS

1 ⁄ 2 CUP GRATED PARMESAN

1 ⁄ 2 TEASPOON SALT



Set the pressure cooker to “Saute” and add the olive oil to the

bottom of the pot. Heat the oil until simmering, then add the

onion. Cook until the onion has softened and is starting to

brown. Add the rice and stir until the oil is absorbed, then stir in

the white wine. Let the wine simmer for 12 minutes, then add

the chicken stock. Zest the lemons and set the zest aside, then

juice the lemons and add the juice to the pot. Close and lock

the lid, making sure the pressure gauge is set to “Airtight”.

Cook for 6 minutes. When the time is up, carefully quick release

the pressure gauge, using tongs or another utensil to move it to

“Exhaust”, making sure to keep any exposed skin away from

hot steam being released. Remove the risotto from the pot

immediately and scrape into a large bowl. Add the lemon zest,

grated parmesan and salt stir to combine. Serve hot.

Brown 1 cup onion in 3 TB olive oil. Add 2 cups rice and stir

until oil is absorbed. Add 1/4 cup white wine until liquid is

absorbed. Add juice of 2 large lemons (about 1/4 cup), reserved

zest, and 4 cups chicken stock. Pressure cook on high for 6

minutes and quick release- turn valve to open and, leaning lid

away from you, remove carefully with dish towels. Remove rice

immediately to keep from overheating. Stir in 1/2 cup grated

parmesan and the zest.