Instant pot bacon and mushroom risotto
An easy Italian risotto with bacon and mushrooms made in the instant pot.
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
- 1/2 cup of dry white wine (optional)
- 1 medium onion, sliced (optional)
- pinch of salt and pepper
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
Serving: 1gCalories: 385kcalCarbohydrates: 33gProtein: 22gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 46mgSodium: 1421mgFiber: 1gSugar: 4g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.