risotto classico - garlic, thyme, lemon with pecorino

 Risotto Classico - garlic, thyme, lemon with pecorino 

olive oil to coat the pot

4 cloves garlic minced 

2 shallots or 1/2 medium sweet onion

1 cup arborio rice (or short grain on hand like sushi rice) 

2 cups hot chicken broth (chicken, vegetable, mushroom, etc broths) 

* 1/2 cup white wine optional (if used reduce broth to 1 1/2 cups) 

few sprigs finely chopped fresh thyme or 1/8 tsp dried thyme 

1/4 of a lemon zested 

1/2-1 cup shredded pecorino 

1 tbs butter 

in a pressure cooker add the olive oil to coat the pot and turn on to saute. 

when the pot has heated up, add the onions and garlic and saute for a few minutes then add the rice into the pot and saute for 1-2 minutes. 

if using wine add it to the pot and stir the pot for a minute then add the broth and thyme. 

stir to combine and then put the lid on the pressure cooker and set to the risotto setting - if you don't have it then cook on high for 8 minutes. 

when the pressure cooker is done and the pressure has been released add the butter, pecorino, and lemon zest and stir till well mixed. the risotto is ready to serve. 

for a vegan option use vegan butter or olive oil and nutritional to taste, I would try a tbsp at a time.