French risotto in Instant Pot
An easy French risotto with onions, mushrooms, and bacon lardons.
Equipment
Ingredients
- 1.5 cups uncooked arborio rice
- 1 medium sliced onion
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 pack of bacon lardons or smoked ham
- 1 cup of sliced mushrooms (white or button mushrooms)
- 2 tablespoons butter
- 6 cups of beef stock
- pinch of garlic powder
- pinch of salt and pepper
Instructions
- Add all the ingredients to the instant pot, except for the parmesan cheese.
- Set the instant pot to cook for on high for 6 minutes.
- Let it natural release when it finishes and beeps.
- Open the instant pot carefully and stir the risotto.
- Add in the parmesan cheese and stir. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
- Serve while warm.
Notes
If you don't want add white wine, add about 2 tablespoons of lemon juice and 6 tablespoons of grape juice instead.
Nutrition
Serving: 1gCalories: 317kcalCarbohydrates: 32gProtein: 17gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 32mgSodium: 1178mgFiber: 1gSugar: 4g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.