Instant Pot Risotto Carbonara
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0.0
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
4 servings
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Calories
617 kcal
-
Cuisine
Italian
Instant Pot Risotto Carbonara
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This Instant Pot risotto carbonara combines salty bacon, arborio rice, white wine, Parmesan cheese, and rich egg yolks. It's easy to make and perfect for cold nights!
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Ingredients
- 6 thick slices Bacon diced
- 2 whole shallots minced
- 2 cloves garlic minced
- 1 teaspoon minced fresh thyme
- ½ teaspoon crushed red pepper flakes
- 2 cups arborio rice
- ½ cup dry white wine
- 4 cups chicken stock
- ⅓ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 3 whole egg yolks whisked
- kosher salt to taste
Instructions
- Set the Instant Pot to saute and add in your diced bacon. Fry until crispy, about 5 minutes.
- Remove the bacon with a slotted spoon and place it onto a paper towel lined plate.
- Add the diced shallots, garlic, fresh thyme, and crushed red pepper flakes to the pot. Stir to combine and cook for about 5 minutes or until translucent.
- Add in the rice and stir to combine. You're just lightly toasting the rice to bring out the flavors, no more than 5 minutes.
- Deglaze the pan with the white wine and scrape up any brown bits from the bottom of the pan. Then, turn off the Instant Pot.
- To the pot, pour in the chicken stock and stir to combine.
- Place the lid on the Instant Pot, lock it into place, and ensure the vent is in the "sealed" position.
- Set the pressure to high and cook for 5 minutes. Remember - the Instant Pot must first build pressure before it starts the cooking time.
- When the Instant Pot beeps, the rice is fully cooked. Let natural release for 5 more minutes, and then quick release.
- Remove the lid and stir in the Parmesan cheese, heavy cream, and unsalted butter. Stir to combine until creamy.
- Quickly stir in the egg yolks so they do not scramble. You'll want to ensure to keep stirring rapidly until combined and creamy.
- Stir in the cooked bacon.
- Taste, and season with desired amount of kosher salt. I usually end up adding about 1 teaspoon but the amount you add may depends on the saltiness of your cheese.
Nutrition Information
Show Details
Serving
1g
Calories
617kcal
(31%)
Carbohydrates
91g
(30%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
55mg
(18%)
Sodium
511mg
(21%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
582IU
(12%)
Vitamin C
2mg
(2%)
Calcium
105mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 617kcal | 31% |
| Carbohydrates | 91g | 30% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 511mg | 21% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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