Instant Pot Lemon Turkey Risotto
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Rinse the rice quickly with tepid water prior to starting to cook so that you lose its starch.
Add the olive oil, salt, pepper and rice and cook for 3 minutes on the Instant Pot sauté setting. Constantly stir as you do it in order to stop the rice from sticking to the bottom.
Add into the Instant Pot the carrots, peas, broth and wine. Stir well and cook on sauté for a further 2 minutes.
Thinly slice the turkey and add it to the pot.
Squeeze in the lemon juice and rind.
Add all the seasonings and stir so that everything is well coated.
Place the lid on the Instant Pot, set to sealing, change the setting from sauté to manual and cook for 4 minutes on high pressure.
When the Instant Pot has finished cooking remove the lid and allow it to quickly release pressure.
Return to the sauté setting and stir the rice until nice and creamy and when the stock and wine has made the rice dish into a creamy risotto.
For a final measure add the soft cheese as this will make it even more creamy and give it an amazing risotto style texture.
Serve with crusty bread.
You can use turkey stock, chicken stock, turkey bone broth or even turkey gravy towards your stock. We used my chicken bone broth to make this recipe with.
Risotto rice names changes from location to location. If in doubt buy a medium grain rice.
Calories: 592kcal | Carbohydrates: 58g | Protein: 16g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 337mg | Potassium: 516mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3575IU | Vitamin C: 45.6mg | Calcium: 100mg | Iron: 4.1mg