Ingredients
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1 medium lemon
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2 tbsp olive oil
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2 large shallots, chopped
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2 cloves garlic, finely chopped
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2 tsp finely chopped fresh sage
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1 1/2 cups Arborio rice
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4 cups low-sodium gluten-free chicken broth
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1/2 (3 oz) pkg prosciutto
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1/3 cup grated Parmesan cheese
Steps
1
Preheat oven to 400°F. From the lemon, grate 1 tsp zest and squeeze 1 tbsp juice.
2
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.
3
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.
4
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.
5
Divide risotto among 4 shallow bowls. To garnish, crumble the crispy prosciutto and sprinkle the lemon zest over risotto.
