Chicken and Pancetta Risotto with black pepper and lemon

By June 6, 2014

A 10 minute meal in the Instant Pot. Risotto is a popular Italian style family meal.

Serves          4
Prep time:     10 mins
Cook time:    12 mins + 3 mins standing time

Ingredients:

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 100g butter
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 50g pancetta, diced
  • 300g diced chicken
  • 300g Arborio rice
  • 4 tbsp grated parmesan
  • 100ml/. small glass white wine
  • 800ml chicken stock
  • 1 tbsp fresh thyme

To finish:

  • Grated parmesan
  • Freshly ground black pepper
  • Grated zest of 1 lemon
  • Basil leaves

Directions:

  1. Press ‘Saute’ to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 30g of the butter to the pan. Saute 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, 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.
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Comments

11 Responses to “Chicken and Pancetta Risotto with black pepper and lemon”

  1. Alicia says:

    Do you have anyway to convert measurements into American – pints/quarts/cups/tablespoons and such? I would love to try, but I have no way to convert. Thanks.

    [Reply]

    Donna Reply:

    Hi Alicia, there are many converters available, I will link one below. The UK site might also have recipes you would prefer: http://www.instantpot.co.uk/

    http://www.convert-me.com/en/convert/cooking/

    [Reply]

    Veronica Reply:

    Hi Alicia, the conversion I use and have had success with is 1/4 cup = 50 grams of rice. Hope this helps!

    [Reply]

  2. AJ says:

    do you do a quick depressurization at the end of the cooking, or the normal slow depressurization? i’m sitting here watching it pass 6 minutes on LO, post-pressure-cooking… so this certainly isn’t a 15 minute risotto!

    [Reply]

    Donna Reply:

    a quick depressurization at the end of the cooking

    [Reply]

  3. Flo says:

    I just made this and it is awesome. The instructions say set the pot to the rice setting, but I used the manual setting and cooked for the suggested 12 minutes. I will most definitely make this again.

    [Reply]

    Donna Reply:

    Thank you for the feedback!

    [Reply]

    Flo Reply:

    I hope someone can edit the recipe to change those instructions!

    [Reply]

    Donna Reply:

    Will do Flo.

  4. Lisa says:

    I just made this and it’s really soupy, How can I fix this?

    [Reply]

    Instant Pot Staff Reply:

    Instant Pot doesn’t leak out any steam (and flavour) during cooking. If it’s really soupy, please reduce the amount of liquid. You can also thicken the food after cooking by run Saute in Less mode and leave the lid open.

    Hope this helps.

    [Reply]

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