7-Minute Lemon Risotto with Prosecco and Parmesan Pressure Cooker Recipe

Recipe Category: Parmesan


7-Minute Lemon Risotto With Prosecco And Parmesan Pressure Cooker Recipe


SERVES 3 to 4 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

  • ¼ cup (½ stick) butter
  • 2 large shallots, finely chopped
  • 1½ cups Arborio or Carnaroli rice
  • 1 cup Prosecco sparkling white wine
  • grated lemon zest of 1 medium lemon.
  • 3 cups reduced-sodium chicken broth
  • 1 cup freshly grated or shredded Parmigiano-Reggiano cheese, plus more for sprinkling
  • ¼ teaspoon freshly ground black or white pepper


  1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, melt the butter over medium heat
  2. Add the shallots and cook until softened, about 1 minute
  3. Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains of rice
  4. Add ½ cup of the Prosecco and stir until the wine is absorbed and evaporated
  5. Add the rest of the Prosecco and lemon zest
  6. Add the broth
  7. Close and lock the lid
  8. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
  9. Set the burner heat to high
  10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  11. Set a timer to cook for 7 minutes
  12. Remove the pot from the heat
  13. Open the cooker with the Quick Release method
  14. Be careful of the steam as you remove the lid
  15. If the rice is not sufficiently cooked or the risotto is too soupy, place the pot over medium-high heat and cook, uncovered, stirring constantly, until the desired consistency is reached, 1 to 2 minutes
  16. Stir in half the cheese and the pepper
  17. Replace the cover and let stand a few minutes to thicken
  18. Spoon out the rice with an oversized spoon to serving bowls to serve hot, with extra cheese for sprinkling on top, and the pepper grinder on the side

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