Instant Pot® Corn Risotto

Name: Instant Pot® Corn Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 slices bacon; 2 tablespoons minced shallot; 1 clove garlic, minced; 1.25 cups chicken stock, divided, or more to taste; 2 ears fresh corn, kernels cut off; 0.5 cup arborio rice; 1 tablespoon butter; 0.25 cup white wine; 0.5 cup shredded Parmesan cheese; 1 teaspoon chopped fresh oregano, or to taste; 1 pinch granulated garlic; 1 pinch salt

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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.

Recipe by thedailygourmet

Published on August 8, 2019

Prep Time:

10 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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 (Optional)
1 pinch granulated garlic
1 pinch salt

Directions

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.

Nutrition Facts (per serving)

255	Calories
8g	Fat
34g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 255
% Daily Value *
Total Fat 8g	11%
Saturated Fat 4g	22%
Cholesterol 22mg	7%
Sodium 539mg	23%
Total Carbohydrate 34g	12%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 9g
Vitamin C 4mg	20%
Calcium 122mg	9%
Iron 1mg	4%
Potassium 199mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.