Instant Pot® Corn Risotto

Instant Pot® Corn Risotto

by Connie Scott 2 years ago
3 (1)
20 minutes
254.8 kcal
33.9 g carbs
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Description

This risotto with fresh corn and bacon is a quick to fix side dish thanks to the Instant Pot® and is very tasty as well! No stirring required.

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
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. While risotto is cooking, chop bacon.
  4. 4. 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.
Nutrition Facts
serving: 4 servings
calories: 254.8 kcal
carbohydrates: 33.9 g
protein: 9.3 g
saturated fat: 4.3 g
cholesterol: 21.6 mg
sodium: 538.7 mg
fiber: 1.6 g
sugar: 2 g