Risotto with Bacon and Peas
Servings Prep Time
4servings 5minutes
Cook Time
17minutes
Servings Prep Time
4servings 5minutes
Cook Time
17minutes
Ingredients
  • 4slices bacon
  • 2tbsp extra-virgin olive oil
  • 1medium onionfinely chopped
  • 1 1/2cup Arborio rice
  • 3cups low-sodium chicken broth or water
  • 1/2tsp salt
  • 1cup frozen peasthawed
  • 1/2cup grated parmesan cheese
  • 3tbsp chopped fresh flat-leaf parsley
  • 1/2tsp lemon zest
  • 1/4tsp freshly ground black pepper
Instructions
  1. Turn the Instant Pot on the Saute. Add the bacon in a single layer and cook, turning occasionally, until crisp, about 8 minutes. Transfer to a paper-lined plate and set aside. Spoon off the bacon fat in the pot and discard.
  2. Add the olive oil and onion to the pot, and cook, stirring often, for 3 minutes. Add the rice and cook, stirring, for 30 seconds. Stir in the wine and simmer until it has nearly evaporated, about 1 minute. Stir in the broth and salt, then press Cancel.
  3. Lock the lid. Press Manual and cook on high pressure for 4 minutes. Use the “Quick Release’ method to vent the steam, then open the lid. The risotto will be loose but not soupy; it will thicken as you stir in the remaining ingredients.
  4. Stir in the peas, followed by the Parmesan, parsley, lemon zest, and black pepper. Crumble in the bacon and stir once more. Serve sprinkled with more Parmesan and black pepper.