Instant pot bacon and mushroom risotto
Cooked in under 25 minutes, this easy Italian risotto recipe includes bacon and mushrooms for a quick weeknight dinner or lunch.
Main ingredients
 | Arborio rice – a type of Italian short-grain rice that is necessary to make risotto |
 | Bacon, chopped pieces to add a ton of flavor. |
 | Fresh or frozen mushrooms (eg. white mushrooms or oyster mushrooms) |
 | Parmesan cheese |
 | Onion – chopped or sliced white onion is preferable. |
Spices and flavoring ingredients
 | Crushed garlic cloves or garlic powder |
 | Fresh or dried parsley |
 | Liquid Beef stock or cube of beef stock with water |
 | Butter |
 | (Optional) Dry white wine |
 | Pinch of salt and pepper |
Making bacon risotto can be a little time consuming, but not in the Instant pot. Just put all the ingredients in and set the timer. The bacon lends an incredible smokiness to the dish that is just amazing, and the mushroom adds so much flavor.
The traditional risotto recipe includes wine, onion and parmesan cheese but I’ve tested it several times without (just because I didn’t happen to have any handy), and it still tasted great. There is so much flavor with the mushroom and bacon already, that you won’t miss it.
Type of rice for risotto
The best rice for a risotto is short-grained rices like the Italian arborio rice. You can also use Spanish bomba or French riz de camargue, which is also traditionally used in a risotto.
Note, Basmati rice is a long-grain rice and unfortunately does not do well in a risotto.
Cooking tips
- Wine is usually included in the traditional Italian recipe but you may want to leave it out if you are serving it to children or to someone who doesn’t drink alcohol. You can add a couple of tablespoons of lemon juice instead, or just leave it out completely.
- The Instant Pot can cook risotto quickly, so it’s important to quick release the Instant pot after the beep sounds so that it doesn’t get mushy.
- If the risotto comes out too thick or too thin, you can adjust the consistency by adding more broth, as needed.
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Instant pot bacon and mushroom risotto
Equipment
Ingredients
- 1.5 cups uncooked arborio rice
- 1/2 cup grated Parmesan cheese
- 5-6 strips of cubed bacon or smoked ham
- 1 cup of sliced mushrooms white or button mushrooms
- 2 tablespoons butter
- 6 cups of beef stock
- pinch of garlic powder
- 2-3 sprigs of chopped parsley
- pinch of salt and pepper
- 1/2 cup of dry white wine (optional)
- 1 medium onion, sliced (optional)
Instructions
- Chop the bacon vertically into small thin strips.
- Add all the ingredients to the instant pot, except for the parmesan cheese.
- Set the Instant Pot to cook for on high for 6 minutes.
- Let it quick release when it finishes and beeps. Open the Instant Pot carefully and stir the risotto.
- Add in the parmesan cheese and stir. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve risotto as a main dish with a side like a mixed green salad. For a starter, try roasted tomatoes for contrasting flavors. If you want to serve it as a side dish, try pairing it with baked chicken or fish, or even lamb chops.
How to store it?
If you want to freeze this bacon and mushroom risotto, I recommend doing so before you add the parmesan cheese. Let it cool completely and place it in an airtight glass container, and it should last a couple of weeks.
