Ingredients
4
4 servings
- •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 (Optional)
- •1 pinch granulated garlic
- •1 pinch salt
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 255
- Carbohydrate: 34g
- Fat: 8g
- Fiber: 2g
- Protein: 9g
- Sugar: 2g
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