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Risotto Lemon Thyme with egg

Ingredients

  • 2 tbsp butter
  • 1-1/2 cups 1 medium onion, small diced
  • 1 1/2 cups arborio rice
  • 3 -1/2 cups vegetable broth
  • 2 lemons juice and zest
  • 1 cup white wine
  • 2 egg yolks
  • 1 cup 3 oz parmesan cheese, shredded
  • 2 tbsp fresh Thyme leaves only

Instructions

  • Pressure Cook
  • Heat butter on sauté function medium; add onion and soften for 2-3 minutes
  • Stir in the risotto rice to coat with the butter & onion mixture
  • Add the white wine; allow to cook for a further minute allowing some of the alcohol to evaporate
  • Turn off sauté function; stir in the vegetable broth & lemon juice (retain zest for later)
  • Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes.
  • Meanwhile, in a small bowl stir together the egg yolk, parmesan, thyme, & lemon zest
  • Vent cooker with Quick Pressure Release; stir the egg & cheese mixture into the cooked risotto and serve