How To Make Instant Pot Risotto Carbonara
Grab a bite of this creamy and cheesy risotto carbonara, made with pancetta and tender rice, all simmered in a white wine mix, for a scrumptious meal!
Serves:
Ingredients
- 3½cupschicken stock
- 8ozpancetta,diced
- ½small onion,minced
- 3garlic cloves,minced
- 1½cupsarborio rice,uncooked
- ½cupwhite wine
- ½cupParmesan cheese,shredded, plus more for sprinkling
- 2tbspsalted butter
- 4large egg yolks
- salt,to taste
- fresh parsley,minced, for garnish
Instructions
-
In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.
-
Set an Instant Pot to Saute, then add the diced pancetta. Cook the pancetta, stirring occasionally, for 5 minutes until the fat has rendered and it begins to crisp. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
-
Add the onion and garlic to the rendered fat, then cook for 1 minute, or until fragrant. Add the rice to the pot, then stir until well combined, toasting the rice for 2 to 3 minutes.
-
Add the wine to the pot to deglaze, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock, then stir until well combined.
-
Cook at high pressure for 5 minutes. Once done, quick-release the pressure.
-
Remove the cover, then stir in the Parmesan, butter, and pancetta until smooth and creamy. Quickly stir in the egg yolk, one at a time, and season with salt to taste.
-
Serve warm, sprinkled with Parmesan and garnished with minced fresh parsley, and enjoy!
Nutrition
- Calories: 791.54kcal
- Fat: 40.54g
- Saturated Fat: 16.65g
- Trans Fat: 0.31g
- Monounsaturated Fat: 16.13g
- Polyunsaturated Fat: 5.26g
- Carbohydrates: 71.31g
- Fiber: 2.44g
- Sugar: 4.85g
- Protein: 27.11g
- Cholesterol: 256.08mg
- Sodium: 997.71mg
- Calcium: 269.70mg
- Potassium: 493.31mg
- Iron: 4.86mg
- Vitamin A: 178.03µg
- Vitamin C: 7.42mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!