Bacon and broccoli risotto, pressure cooker or stovetop

FACT: Bacon makes everything better. It doesn't take much bacon to perk up any recipe, especially something as fundamentally bland as rice. And kids are more likely to eat a bowl of rice with vegetables if it also has easy-to-spot pieces of bacon bobbing here and there.

In this recipe, bacon lends its salty, smoky notes to an already-rich risotto. After rendering the bacon fat in the pot (or the electric pressure cooker, which is my preferred way of cooking risotto these days), you remove the bacon with a slotted spoon and return it to the pot after the rice is done. The rice cooks in the rendered bacon fat, plus a little bit of olive oil. Broccoli, stirred in after the rice finishes, benefits from just enough heat to steam it without turning it to mush. And of course, there is plenty of cheese. Easy enough for weeknight supper, with a salad on the side.

Bacon and broccoli risotto, pressure cooker or stovetop {gluten-free}

From the pantry you'll need: arborio rice, olive oil, chicken broth, bacon, onion, butter, Parmigiano-Reggiano cheese, fresh black pepper.

Serves 4.

Ingredients

4 slices bacon, diced
1 Tbsp olive oil
1/2 medium onion, diced
1 cup Arborio rice
1/2 cup dry white wine
3-1/2 cups chicken broth, store-bought low-sodium or homemade
2 cups broccoli florets, finely chopped
3 Tbsp butter
1/2 cup of grated Parmigiano-Reggiano cheese
1/2 tsp fresh black pepper

Directions

In the pressure cooker set to BROWNING (or in a Dutch oven on the stovetop), cook the bacon until the fat renders; do not let it get crispy. Remove the bacon with a slotted spoon, and set aside.

Add the onion to the fat in the pot, and if there's not much bacon fat, pour in 1 tablespoon of olive oil. Stir the onion and sauté until translucent. Add the rice, and continue to stir, until the rice is lightly browned. Turn off the cooker.

Pour in the wine, and stir vigorously for 30 seconds until most of the wine is absorbed. Pour in all of the chicken broth at once.

Lock the pressure cooker lid, set the cooker to HIGH, and cook for 6 minutes. QUICK RELEASE the pressure, and carefully remove the top. (Or, on the stovetop, bring the liquid to a boil, then reduce the heat to low-medium, cover the pot and cook, stirring occasionally, for 15 minutes or until the liquid is mostly absorbed.) 

Set the pressure cooker to SAUTE, or set your stovetop pot on low heat. Stir in the broccoli, reserved bacon, and butter. Using a wooden spoon, stir frequently for 2 minutes, uncovered, until the heat of the rice steams the broccoli. Add the cheese, stir until it melts, and season with black pepper. (If you've used unsalted homemade chicken stock, you'll probably need to add salt, too.)

Serve hot.

[Printer-friendly recipe.]

More risotto ideas:
Risotto with shrimp and asparagus, from The Perfect Pantry
Lemon and pea risotto, from The Perfect Pantry
Roasted butternut squash risotto, from Cookie + Kate
Mushroom and leek risotto, from Minimalist Baker

Bacon and broccoli risotto, pressure cooker or stovetop {gluten-free}

From the pantry you'll need: arborio rice, olive oil, chicken broth, bacon, onion, butter, Parmigiano-Reggiano cheese, fresh black pepper.

Serves 4.

Ingredients

4 slices bacon, diced
1 Tbsp olive oil
1/2 medium onion, diced
1 cup Arborio rice
1/2 cup dry white wine
3-1/2 cups chicken broth, store-bought low-sodium or homemade
2 cups broccoli florets, finely chopped
3 Tbsp butter
1/2 cup of grated Parmigiano-Reggiano cheese
1/2 tsp fresh black pepper

Directions

In the pressure cooker set to BROWNING (or in a Dutch oven on the stovetop), cook the bacon until the fat renders; do not let it get crispy. Remove the bacon with a slotted spoon, and set aside.

Add the onion to the fat in the pot, and if there's not much bacon fat, pour in 1 tablespoon of olive oil. Stir the onion and sauté until translucent. Add the rice, and continue to stir, until the rice is lightly browned. Turn off the cooker.

Pour in the wine, and stir vigorously for 30 seconds until most of the wine is absorbed. Pour in all of the chicken broth at once.

Lock the pressure cooker lid, set the cooker to HIGH, and cook for 6 minutes. QUICK RELEASE the pressure, and carefully remove the top. (Or, on the stovetop, bring the liquid to a boil, then reduce the heat to low-medium, cover the pot and cook, stirring occasionally, for 15 minutes or until the liquid is mostly absorbed.) 

Set the pressure cooker to SAUTE, or set your stovetop pot on low heat. Stir in the broccoli, reserved bacon, and butter. Using a wooden spoon, stir frequently for 2 minutes, uncovered, until the heat of the rice steams the broccoli. Add the cheese, stir until it melts, and season with black pepper. (If you've used unsalted homemade chicken stock, you'll probably need to add salt, too.)

Serve hot.

[Printer-friendly recipe.]

More risotto ideas:
Risotto with shrimp and asparagus, from The Perfect Pantry
Lemon and pea risotto, from The Perfect Pantry
Roasted butternut squash risotto, from Cookie + Kate
Mushroom and leek risotto, from Minimalist Baker

Comments

Love a risotto made in the pressure cooker, although I've only made a mushroom type.

beautiful colors!

It sounds absolutely delicious!

Sally, risotto in the pressure cooker has become one of those fast-food dinners I make with whatever is in the house. The trick is to not overcook the vegetables!

Kalyn, I'm forever in your debt for pushing me into pressure cooker cooking. Risotto is a staple in our house now.