Pressure Cooker Saffron and Artichoke Risotto

food52.com

Xallanthia

3 tablespoons Spanish olive oil

2 small onions, diced (about 2 cups)

2 garlic cloves, finely chopped

2 cups Arborio rice

¼ teaspoon saffron threads

1 ½ teaspoons lemon zest

2 cups frozen artichokes, quartered

1 cup dry white wine

3 ½ 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

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