Leek, Bacon, and Pea Risotto (Instant Pot)

Ingredients:

  • 2 leeks, white and light-green parts only
  • cups (40 fl ounces or 1200 grams) low-sodium chicken broth
  • 4 slices bacon, cut into small strips
  • 2 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 3/4 cup peas
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 to 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper

Instructions:

  1. Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In microwave, heat broth for 2 minutes or until about 200 degrees. Meanwhile, in instant pot, saute bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Add rice and cook, stirring, until translucent around edges, 1 minute.

  2. Add wine and stir until almost evaporated, about 2 minutes. Add broth, scraping sides of pot to make sure all rice and vegetables are submerged. Close pressure cooker and cook at low pressure for 5 minutes, then depressurize cooker by using the steam-release valve.

  3. Open pressure cooker, add lemon juice, and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth, creamy sauce. Season to taste with salt (if necessary)
  4.  Stir in peas allowing them to heat through, then stir in Parmesan cheese, allow to sit 4-5 minutes, then serve.

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