Instant Pot® Corn Risotto recipe
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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
Nutrition Info
- 254.8 caloriescarbohydrate: 33.9 gcholesterol: 21.6 mgfat: 8.4 gfiber: 1.6 gprotein: 9.3 gsaturatedFat: 4.3 gservingSize: -sodium: 538.7 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Corn Risotto
Directions
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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.
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.
While risotto is cooking, chop bacon.
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.