Instant Pot Lemon Poppy Risotto

Lemon Poppy <insert baked good here> is a sweet and slightly sour combination usually found in the form of a happy muffin or cake. And one morning as I was enjoying said muffin, it dawned on me: “I bet this flavor would work really nicely as a risotto!” And so, my friends, Lemon Poppy Risotto is now a thing with mascarpone cheese playing a featured role to make it come to delicious life!

Lemon Poppy Risotto
Butter melted in the Instant Pot
Melt some butter in the Instant Pot…
Adding shallots to pot
…and add some diced shallots.
Sautéing shallots in pot
Sauté for a few minutes.
Adding arborio rice to pot
Add in some arborio rice (which is never rinsed beforehand)…
Sautéing rice with shallots and butter
…and give it a give stir with the butter and shallot.
Adding broth to pot
Pour in a broth of your choice…
Adding lemon juice to pot
…followed by the juice of three lemons (zest them with a microplane before juicing and reserve the zest for later).
Stirring pot
Give it all a good stir, secure the lid and cook at high pressure.
Stirring pressure cooked risotto in pot, which appears soupy at first
When done, it’ll seem like there’s a lot of excess liquid in the pot (which is good). Give it a stir.
Adding grated Parmesan to pot
Add the finishing touches of grated Parmesan…
A tub of mascarpone cheese
…mascarpone cheese…
Adding mascarpone to pot
…which is a sweet, Italian cream cheese and often used in Tiramisu. This is what gives this dish its sweet elements! (NOTE: just be sure to get the regular kind and not espresso flavored)…
Adding lemon zest to pot
…the zest of the lemons (you can reserve some for garnish)…
Adding poppy seeds to pot
…and, of course, poppy seeds!
Stirring risotto until dairy is combined.
Stir until the dairy has fully combined into the risotto and then let it rest for 5-10 minutes…
Letting risotto rest for 5-10 minutes until thickened into the perfect consistency
…until thickened up to perfection.
Risotto in a bowl
Place some in a bowl and top with additional zest and a dollop of mascarpone, if desired.
Man trying risotto
Now give it a try…
Man overcome with joy
…and praise this bowl of sunshine sky high! Also, if you like lemons, this goes great with my Lemon Orzo Chicken!
Instant Pot Lemon Poppy Risotto
Yield: 6

Instant Pot Lemon Poppy Risotto

Instant Pot Lemon Poppy Risotto

Lemon Poppy <insert baked good here> is a sweet and slightly sour combination usually found in the form of a happy muffin or cake. And one morning as I was enjoying said muffin, it dawned on me: "I bet this flavor would work really nicely as a risotto!" And so, my friends, Lemon Poppy Risotto is now a thing with mascarpone cheese playing a featured role to make it come to delicious life!

Prep Time 5 minutes
Cook Time 6 minutes
Additional Time 5 minutes
Total Time 16 minutes

Ingredients

  • 4 tablespoons (1/2 stick) salted butter
  • 2 large shallots (or 1 large yellow onion), diced
  • 2 cups arborio rice
  • 5 cups broth of your choice
  • Juice of 3 lemons + their zest reserved
  • 1 cup grated Parmesan cheese
  • 1 (8-ounce) tub mascarpone cheese (NOTE: use the regular kind and not the espresso flavored), plus small dollops for topping (if desired)
  • 1 tablespoon poppy seeds

Instructions

  1. Add the butter to the Instant Pot, hit Sauté and Adjust to the More or High setting. Once melted and bubbling, add the shallots and sauté for 2 minutes, until the color fades and they begin to soften. Add the rice and sauté for 1 minute longer.
  2. Pour the broth and lemon juice into the pot and stir well. Secure the lid and move the valve to the sealing position. Hit Cancel followed by Pressure Cook or Manual at High Pressure for 6 minutes. Quick release when done.
  3. The pot will appear soup when the lid comes off, but this is what we want in this case. Stir the risotto up and then add in the Parmesan, mascarpone, reserved lemon zest and poppy seeds. Stir until the cheese are fully combined into the creamy risotto.
  4. Let rest 5-10 minutes for the risotto to continue to absorb the broth and it will thicken to the perfect consistency. Serve topped with additional zest and a dollop of mascarpone, if desired.

Jeffrey's Tips

For easy zesting of the lemons, do it prior to juicing (so they hold their form) and use a microplane.

If you don't wantthe sweet element to this dish and rather it all be savory, use a 2/3 cup of garlic herb cheese (or a tub of Alouette or package of Boursin) in lieu of the mascarpone.

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