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!
- 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
- 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.
- 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.
- 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.
- 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.