Lemon Risotto

By bakeaholic

This risotto is creamy and delicious. It's also made in a snap by using a pressure cooker. Can be served with grilled shrimp or scallops for an extra-special meal!

Ingredients

• 2 cups vegetable stock
• Zest and juice of one lemon
• 1 tbsp. olive oil
• 1 shallot, finely diced
• 1 cup Arborio rice
• 1/2 cup white wine
• 2 egg yolks
• 2 tbsp. mascarpone cheese
• 3 scallions
• 3 tbsp. fresh herbs(thyme, parsley)
• Salt and pepper to taste

Details

Servings 2

Preparation

Step 1

1. Put the stock in a medium sauce pan. Grate the lemon zest and add to the stock with the juice. Bring the stock to a simmer over medium-high heat. Reduce the heat to low and keep at a constant simmer.
2. Heat olive oil in the base of a pressure cooker. Add the shallots and saute until softened. Add the rice and stir until the grains are coated. Add the white wine, stir and cook until evaporated.
3. Add all the stock to the pot. Cover and seal with lid and turn heat up to high. Once the cooker has started to steam, reduce the heat to medium and cook for 12 minutes. Remove cooker from heat and release steam to uncover.
4. Mix the egg yolks and mascarpone cheese in a separate small bowl. Add to the risotto.
5. Stir in the fresh herbs and scallions. Season with salt and pepper.