This comes from the InstantPot website. I have converted some of the measurements to standard measures.
1. Press Sauté to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 2 tbsp of the butter to the pan. Sauté the onion, garlic, pancetta and chicken for about 2 minutes.
2. Stir in the rice, season well. Add the thyme, and stir in the wine. Press ‘Stop/cancel’. Pour in the stock and stir really well.
3. Press the Manual cooking button and adjust the time to 12 minutes. Give the risotto another really good stir, and seal the lid.
4. At the end of the cooking time, quick release the pressure. Stir the risotto well to develop the creamy texture, and stir in the grated parmesan, and remaining butter. Leave to stand for 3 minutes.
5. Serve topped with extra parmesan, freshly ground black pepper, grated lemon zest and basil leaves. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (585g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 814 | ||
Calories from Fat: 356 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 128.6mg | 40 % | |
Sodium 1158.8mg | 40 % | |
Potassium 711.9mg | 19 % | |
Total Carbohydrate 74g | 22 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 71.8g | ||
Protein 36.2g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 814
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