Pressure Cooker Saffron And Artichoke Risotto

• 3 tablespoons Spanish olive oil
• 2 small onions, diced (about 2 cups)
• 2 garlic cloves, finely chopped
• 2 cups Arborio rice
• 1/4 teaspoon saffron threads
• 1 1/2 teaspoons lemon zest
• 2 cups frozen artichokes, quartered
• 1 cup dry white wine
• 3 1/2 cups vegetable stock
• 1 teaspoon salt
• a few grinds black pepper
• 1 cup frozen peas, set out to thaw
• 2 tablespoons butter
• 3 tablespoons chopped fresh parsley

1. Heat the olive oil over medium high heat in the pressure cooker and add the onion and garlic. Cook until the onion is soft, about 7 minutes.
2. Add the rice and stir to coat with the oil. Add the saffron, lemon zest, artichoke hearts, and mix again. Add the white wine, vegetable stock, salt, and pepper and stir. Cover the pressure cooker with its lid and lock it on. Bring the pressure up. Follow the directions for your pressure cooker, but in mine, I know the pressure has built when the pot begins to hiss.
3. Cook the risotto for about 6 minutes. Release the pressure. When the pressure has been released, remove the top. Add the peas and stir. If the risotto still contains a bit more liquid than you would like, let it sit for a minute or two. Stir in the butter and parsley. Taste and add more salt and pepper if you like. Serve immediately.

spanish olive oil, onions, garlic, arborio rice, saffron threads, lemon zest, frozen artichokes, white wine, vegetable stock, salt, black pepper, frozen peas, butter, parsley

Taken from food52.com/recipes/3742-pressure-cooker-saffron-and-artichoke-risotto (may not work)