Always on the lookout for easy, one-pot meals, I developed and refined this recipe for a quick and simple but elegant main dish. The only thing needed to complete the meal is a nice crisp salad.

New to Pressure Cookers? Click here to access the FabulousFoods.com Pressure Cooker Primer.

Heat the butter in the pressure cooker over medium heat. Add the chops, cook until browned on both sides, and set aside. Add the onions and garlic to the cooker, and cook, stirring, until softened, about 3 minutes. Stir in the rice, stirring to coat the grains until they are slightly translucent.

Deglaze the cooker with the wine, scraping up all those crusty brown bits from the bottom. Add the lemon zest, lemon juice, and stock, and give it a good stir. Return the chops to the cooker, placing them on top of the rice mixture.

Lock the lid in place. Bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 7 minutes. Remove from the heat and use the cold water release method to depressurize (see related links for pressure cooker instructions). Carefully open the lid after pressure drops. Remove the shops to a serving plate. The rice should have a creamy consistency: add a little more stock is necessary. Stir in the Parmesan and adjust the seasonings to taste. Transfer the risotto to a serving bowl and serve with the chops.