Easy weeknight dinner with Pressure Cooker Smoked Salmon Risotto with Lemon and Mascarpone cheese!
In the inner pot of your Instant Pot or other pressure cooker, turn on the saute function, add the oil and saute the onions and garlic for about 4-5 minutes, stirring frequently.
Turn off the saute function.
Add the gluten free chicken broth and the Arborio rice and stir.
Add the lid and lock it. Turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 5 minutes at High Pressure.
It will take about 7-10 minutes to come to pressure.
When the cook time is up release the pressure right away (QR, or quick release) and carefully open the lid.
Taste the rice and see if it's soft enough for your liking, if not, cook for a few minutes more using the 'saute' setting on your pressure cooker, adding a little more both if needed.
Add the lemon zest, parsley, mascarpone cheese, most of the smoked salmon (reserve a little salmon for garnish) and stir well until it's all mixed together. If you prefer a more soupy consistency to your risotto simply add a little more chicken broth and stir.
taste and season with salt and pepper as needed.
Serve your Instant Pot Smoked Salmon Risotto hot with a little smoked salmon garnish on top and a squeeze of lemon juice.
adapted from BBC
found on www.noshtastic.com