Chicken and Pancetta Risotto with black pepper and lemon
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2cloves garlicchopped
  • 3.5ounces butter
  • 1tablespoon olive oil
  • saltto taste
  • black pepperto taste, plus garnish
  • 2ounces pancettadiced
  • 10.5ounces chickendiced
  • 10.5ounces Arborio rice
  • 4tablespoons parmesangrated, plus additional for garnish
  • 1/3cup white wine
  • 3 1/4cups chicken stock
  • 1tablespoon fresh thyme
  • lemon zestfor garnish
  • basil leavesfor garnish
  • 1/2small onion
  1. Press Sauté to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 2 tbsp of the butter to the pan. Sauté the onion, garlic, pancetta and chicken for about 2 minutes.
  2. Stir in the rice, season well. Add the thyme, and stir in the wine. Press ‘Stop/cancel’. Pour in the stock and stir really well.
  3. Press the Manual cooking button and adjust the time to 12 minutes. Give the risotto another really good stir, and seal the lid.
  4. At the end of the cooking time, quick release the pressure. Stir the risotto well to develop the creamy texture, and stir in the grated parmesan, and remaining butter. Leave to stand for 3 minutes.
  5. Serve topped with extra parmesan, freshly ground black pepper, grated lemon zest and basil leaves. Enjoy!