Risotto Francese

If you love my Chicken Piccata and Lemon Chicken Pasta, just wait until you try Risotto Francese. We’re talking the creamiest, easiest risotto dish that’s dressed in an incredible egg-lemon-butter-Parmesan sauce! I also like it with chicken so I supply that as an easy option to toss in. This literally tastes like a delightful spring or summer day.

Risotto Francese
Onion
Take an onion…
Diced onion
…and dice it up.
Lemons
Take some lemons…
Juiced lemons in bowl
… and juice them into a deep mixing bowl.
Eggs cracked in bowl of lemon juice
Crack a few eggs into the bowl…
Whisking eggs and lemon juice
…and whisk them up.
Chicken
I like my francese chicken-style. Feel free to optionally take a boneless, skinless cut of your choice…
Chicken diced up
…and slice into bite-size pieces.
Adding butter to the pot
Now let’s get cooking! Add some butter to the Instant Pot and give it some heat.
Melted butter in pot
Once the butter’s melted…
Adding onion to pot
…add the onion…
Adding chicken to pot
…and chicken (if using).
Sautéing chicken and onion
Sauté for a few minutes until the onion is softened and the chicken is pinkish-white in color.
Pouring broth in pot
Add in the broth and stir.
Adding arborio rice to pot
Then, add in the rice…
Stirring pot
…but do not stir. Simply smooth it out with a mixing spoon or spatula. Secure the lid and cook at high pressure.
Cooked risotto
When done, the risotto will have cooked perfectly. Give the pot some heat…
Adding egg mixture to pot
…pour in the lemon-egg mixture…
Stirring pot
…and stir a few minutes until the egg is cooked and incorporated into the risotto.
Adding cream to pot
Add some cream…
Adding Parmesan to pot
…and add the Parmesan.
Stirring pot
Stir until combined and it’s ready to serve!
Plated risotto
Serve that beauty up and perhaps top with a lemon twist (and maybe more Parmesan and/or some bacon bits).
Man showing food
Show it off…
Man eating food
…taste it…
Man happy with food
…and that’s all, folks! This tastes like a delightful summery day!
Instant Pot Risotto Francese
Yield: 6

Instant Pot Risotto Francese

Instant Pot Risotto Francese

If you love my Chicken Piccata and Lemon Chicken Pasta, just wait until you try Risotto Francese. We're talking the creamiest, easiest risotto dish that's dressed in an incredible egg-lemon-butter-Parmesan sauce! I also like it with chicken so I supply that as an easy option to toss in. This literally tastes like a delightful spring or summer day.

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

Ingredients

  • 4 tablespoons (½ stick) salted butter
  • 1 large Spanish or yellow onion, diced
  • 1 – 1 ½ pounds boneless, skinless chicken breasts, tenderloins or thighs, cut into bite-size pieces (optional)
  • 2 cups arborio rice
  • 5 cups chicken or garlic broth (e.g Garlic Better Than Bouillon)
  • 4 large eggs
  • Juice of 3 lemons
  • 1/4 cup heavy cream or half-and-half
  • 1½ cups grated Parmesan cheese
  • ¼ - 1/2 cup bacon bits (optional)

Instructions

  1. Add the butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High Setting. Once melted and bubbling, add the onion and chicken (if using) and sauté for 3-5 minutes until the onions are lightly softened and the chicken is pinkish-white in color.
  2. Add the broth and stir everything together well, scraping the bottom of the pot to make sure it’s cleared of any browned bits. Add the rice, but do not stir. Just smooth it out with a spatula. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Pressure Cook or Manual on High Pressure for 6 minutes. Quick release when done.
  3. Meanwhile, in a bowl whisk together the eggs and lemon juice.
  4. When the lid comes off the pot, give the risotto a stir. Hit Cancel followed by Sauté and Adjust so it’s on the More or High setting. Once it begins to bubble, pour in the egg mixture, stirring constantly for 2 minutes. This will ensure the egg is cooked through. Add the cream and Parmesan and stir until combined. Hit Cancel and serve topped with additional Parmesan and a twist of the juiced lemon peels, if desired.

Jeffrey's Tips

If you want shrimp, add some raw, peeled shrimp in Step 4 while adding the egg mixture.

Reader Interactions

Comments

  1. Andrea

    Would this recipe work without the egg for someone who has an egg allergy? I know that will obviously change the texture a bit and be less creamy.

  2. Mary Jona

    I made this today after seeing you make it on here. OMG sooooo good! I used the garlic BTB and it was wonderful. I love lemony foods, so it really hit the spot! Thank you for this recipe, Jeffrey!

  3. Brian

    Just made this for dinner. After adding the egg and lemon, I put in 2 cups of chopped spiral ham and a can of mushrooms. Next time I will add spinach during the cooking phase. Another winner Jeffrey!

  4. Wanda Kay Davis

    Hi Jeffrey, so glad you created this recipe. I love your risotto and chicken piccata! Now you’ve combined both these delicious flavors. Would it work if I substituted coconut cream or coconut milk for the cream? I absolutely love many of your recipes & enjoy my instant pot cooking! Thank you for giving us so many incredibly easy & delicious recipes!

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