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Instant Pot Lemon Saffron Risotto: A Creamy Delight in No Time

Risotto, the creamy rice dish that hails from Northern Italy, is often perceived as a dish requiring meticulous attention and hours of stirring. However, with the advent of modern kitchen appliances like the Instant Pot, you can enjoy this rich and flavourful dish with far less hassle. The Instant Pot Lemon Saffron Risotto combines the classic flavours of risotto with the vibrant zestiness of lemon and the aromatic essence of saffron, resulting in a delightful dish that is both comforting and sophisticated.

Ingredients

To create this sumptuous Lemon Saffron Risotto in your Instant Pot, you will need the following ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 300g Arborio rice
• 150ml dry white wine (optional)
• 1.2 litres vegetable or chicken broth
• A pinch of saffron threads
• Zest and juice of 1 large lemon
• 50g Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method

1. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once heated, toss in the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

2. Toast the Rice: Stir in the Arborio rice, allowing it to toast slightly for 2-3 minutes. If using wine, add it to the pot now and cook for a couple of minutes until it has reduced slightly, soaking into the rice.

3. Prep the Broth: In a separate bowl, warm the vegetable or chicken broth and dissolve the saffron threads in it. This will help release the saffron’s vibrant colour and flavour.

4. Pressure Cook: Pour the saffron-infused broth into the Instant Pot, making sure to scrape any bits stuck to the bottom. Stir to combine everything well. Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 6 minutes.

5. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.

6. Finish the Risotto: Open the lid and stir the risotto gently to loosen the rice. Add the lemon zest, lemon juice, and grated Parmesan. Mix well, adjusting the seasoning with salt and pepper to taste.

7. Serve: Spoon the risotto into bowls, garnish with chopped fresh parsley, and perhaps a sprinkle of extra Parmesan for a touch of decadence.

Enjoying Your Risotto

This Instant Pot Lemon Saffron Risotto is a splendid choice for a comforting meal, whether you’re serving it as a side dish or as a main course. The combination of lemon and saffron elevates the traditional risotto to new heights, offering a beautiful balance of acidity and richness. Pair it with a crisp green salad or some grilled vegetables for a complete dining experience.

Tips and Variations

• Vegetarian or Vegan: To keep this dish vegetarian or vegan, ensure the broth is vegetable-based and substitute the Parmesan with a plant-based alternative or nutritional yeast.
• Additions: Consider adding cooked peas, asparagus, or mushrooms for added flavour and texture. These can be stirred in during the last few minutes of cooking.
• Make Ahead: Risotto can be prepared in advance; simply reheat gently in the microwave or on the stovetop, adding a splash of broth or water to bring back the creaminess.

With the ease of the Instant Pot, you can enjoy the luxurious experience of homemade risotto without the fuss. Try this Lemon Saffron Risotto recipe today, and savour the delightful fusion of flavours that will impress family and friends alike!

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