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Instant Pot Lemon Risotto with Prosciutto

An Instant Pot eliminates the constant stirring typical of this Italian dish. Crispy prosciutto brings texture and an extra pop of flavor to this easy gluten-free recipe.

Serves 4
Ready in 38 mins
Prep time 10 mins
Cooking time 28 mins
415 calories per serving


> 1 medium lemon
> 2 tbsp olive oil
> 2 large shallots, chopped
> 2 cloves garlic, finely chopped
> 2 tsp finely chopped fresh sage
> 1 1/2 cups Arborio rice
> 4 cups low-sodium gluten-free chicken broth
> 1/2 (3 oz) pkg prosciutto
> 1/3 cup grated Parmesan cheese


Preheat oven to 400°F. From the lemon, grate 1 tsp zest and squeeze 1 tbsp juice.
In an Instant Pot or multi-cooker, heat the oil on the sauté function on high. Add the shallots, garlic, and sage. Cook 3–5 min., until shallots are tender, stirring often. Add the rice and cook 1 min., stirring often. Add the broth and lemon juice, scraping up any browned bits. Turn off sauté function.
Seal and set to high pressure. Cook 8 min. Meanwhile, line a sheet pan with parchment paper. Arrange the prosciutto on the prepared pan in a single layer and bake 8–10 min., until crispy and browned. Let cool.
Let risotto pressure release naturally 5 min., then quick release. If risotto seems too loose, simmer 2–3 min., until desired consistency. Stir in the Parmesan and season with salt and pepper to taste.
Divide risotto among 4 shallow bowls. To garnish, crumble the crispy prosciutto and sprinkle the lemon zest over risotto.

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