Lemon risotto

• Preparation Time5 min
• Cooking Time 23-30 minutes

• 3/4 Cup arborio rice
• 3 Cup chicken stock
• 1/2 onion  (Diced finely)
• 2 garlic clove  (Minced)
• 1/4 Cup dry white wine
• 2 Tablespoon butter
• 1 Tablespoon olive oil
• 1 Lemon  (Zested)
• 3 Tablespoon lemon juice
• 1/2 Cup parmesan cheese  (Grated)
• 1 Tablespoon Basil or parsley  (Chiffonade)
• Handful Frozen peas

1. Turn multipot to brown/saute, set time to 5 minutes, and press start.
2. Add olive oil and 1 TB butter. Add onion and garlic and saute for about 5 minutes or until translucent.
3. Add arborio rice and saute for about 2 minutes until starting to go translucent at edges. Pour in wine and chicken stock. Secure lid, ensuring steam release valve is in sealed/closed position. Press rice/risotto and set time for 8 minutes then press start.
4. Once finished cooking, allow to have natural release for about 5 minutes. Turn back to brown/saute and time of 5 minutes.
5. Add peas and stir until all excess liquid is gone. Add final 1 TB butter, lemon zest, lemon juice and most of parmesan. Season to taste.
6. Serve topped with remaining parmesan and herbs