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Instant Pot Lemon Saffron Risotto
Anneke Silva

Instant Pot Lemon Saffron Risotto

5 from 3 votes
This Instant Pot Lemon Saffron Risotto is everything you want from a risotto, without the necessity of standing over it at the stove top. It's smooth, creamy and flavourful. The sauteed garlic and onion adds a beautiful base to this risotto complimented by the creamy rice and sharp parmesan. It's a delicious meal on it's own, or served as a side to meat or seafood of your choice.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner, Side Dish
Cuisine: Italian
Calories: 472
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter divided
  • 1 Large onion
  • 2 cloves Garlic
  • 1 1/2 cups Arborio rice
  • 1 1/2 tsp Kosher salt
  • 1 pinch Saffron
  • 1 1/2 tsp Lemon juice
  • 1/4 cup White wine
  • 4 cups Chicken broth preferably homemade
  • 1/2 cup Grated parmesan
  • Lemon zest optional

Equipment

  • Instant Pot
  • Chef's Knife
  • Cutting Board
  • Mortar and pestle

Method
 

  1. On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
    On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
  2. Finely chop the onion and add it to the pot.
    Finely chop the onion and add it to the pot.
  3. Sautee for 5 minutes until the onion has softened and started to brown.
    Sautee for 5 minutes until the onion has softened and started to brown.
  4. Finely grate the garlic into the pot and mix, then cook for 30 seconds.
  5. Add the rice and salt and cook while stirring for 5 minutes.
    Add the rice and salt and cook while stirring for 5 minutes.
  6. Grind the saffron with a mortar and pestle.
  7. Pour the saffron into the pot, then put the wine in the mortar and pour it into the pot as well.
    Pour the saffron into the pot, then put the wine in the mortar and pour it into the pot as well.
  8. Stir and cook for 1 minute until the wine has been absorbed.
    Stir and cook for 1 minute until the wine has been absorbed.
  9. Add the broth and lemon juice, stir and close the Instant Pot.
    Add the broth and lemon juice, stir and close the Instant Pot.
  10. Cook for 6 minutes on high pressure, then release the pressure manually.
    Cook for 6 minutes on high pressure, then release the pressure manually.
  11. Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
    Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
  12. Serve with lemon zest and more parmesan if desired.
    Final instant pot with saffron risotto