Recipe By thedailygourmet
Rating
Published Aug 8th
Prep 10m Cook 20m Additional 5m Ready In 35m
Servings 4 servings Calories 254.8

This risotto with fresh corn and bacon is a quick to fix side dish thanks to the Instant Pot® and is very tasty as well! No stirring required.

Recipe Ingredients

  • 2 slices bacon
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 1 ¼ cups chicken stock, divided, or more to taste
  • 2 ears fresh corn, kernels cut off
  • ½ cup arborio rice
  • 1 tablespoon butter
  • ¼ cup white wine
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon chopped fresh oregano, or to taste
  • 1 pinch granulated garlic
  • 1 pinch salt

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp, 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant, about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 While risotto is cooking, chop bacon.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt and stir until thoroughly combined. Add more chicken stock, 1 tablespoon at a time, if risotto is too dry.

Nutrition Facts

  • Calories 254.8
  • Carbohydrate 33.9 g
  • Cholesterol 21.6 mg
  • Fat 8.4 g
  • Fiber 1.6 g
  • Protein 9.3 g
  • Saturated Fat 4.3 g
  • Sodium 538.7 mg
  • Sugar 2 g

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Reviews

  1. It came out very wet. Recipe calls for 1 1/4 cups of stock and a 1/4cup of white wine. You might want to add 3/4cup of rice instead of just 1/2cup. Otherwise very tasty?? ENJOY!!!
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