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|By :Sara Quessenberry and Kate Merker|
|Browse Category||Rice & Pastas|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Bacon, Parmesan cheese, Peas, Rice|
|Prep Time||5 minutes|
|Cook Time||17 minutes|
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
Absolutly loved this! Made it this weekend, so good. The directions call for white wine, but the list of ingredients didn’t include it, but its a 1/2 cup of white wine!
Awesome easy dish !! My girl said it tastes liike heaven on Earth. 🙂
White wine needs to be included in the ingredient list
Love it love it love it! Never had the patience to make risotto til the Instant Pot came along.
Now its at least a weekly event.
Tasty! We used 1/4 cup wine and it came out well. This recipe barely feeds 4; I’ll double it next time.
This became my go-to recipe when i have guests over – it’s simple and easy and so flavourful. The wine mentioned in the instructions is missing from the ingredients list, but you can just add cup of white wine and you are good