Pressure Cooker Saffron And Artichoke Risotto

By Food52
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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 teaspoon 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

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