GLUTEN-FREE
Step up the richness of this dish by making a quick lobster broth that you can sub in for the vegetable broth used in the recipe. In a medium saucepan over high heat, add 3 cups of vegetable broth and the shells from the lobster. Bring to a boil. Reduce heat. Cover and let simmer for 20 minutes. Remove the saucepan from the heat and set aside to cool. Strain out lobster shells and you have just created a quick and easy lobster broth. But no matter which broth you use, if your risotto is too thick, add a little more broth, 1 tablespoon at a time, until you’re happy with the consistency. Then all you have to do is sit back and enjoy!
• Hands-On Time: 5 minutes
• Cook Time: 20 minutes
1 Press the Sauté button on the Instant Pot® and add the butter. Heat until melted. Add onion and stir-fry for 3–5 minutes until translucent. Add garlic and rice and cook for an additional minute. Add white wine and slowly stir unlidded for 5 minutes until liquid is absorbed by the rice.
2 Add broth, lemon zest, Parmesan, salt, and pepper. Lock lid.
3 Press the Rice button (the Instant Pot® will determine the cook time; 11/2 cups rice takes about 10 minutes pressurized cooking time). Let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
4 Stir in lobster, garnish with fresh parsley, and serve warm.