Ingredients
- null 8 slices bacon, chopped
- null 2 Tbsp butter
- null 1 onion, diced
- null 3 cloves garlic, minced
- null 1 cup RiceSelect® Arborio Rice
- null 1 tsp paprika
- null ½ tsp dried oregano
- null ¼ tsp salt
- null ¼ tsp pepper
- null 2 Tbsp lemon juice
- null 2 cups sodium-reduced chicken broth
- null ¼ cup heavy cream
- null 1 cup aged cheddar cheese, shredded and divided
- null ⅓ cup Parmesan cheese, grated
- null ¼ cup ricotta cheese
- null 4 eggs, fried
- null 4 green onions, thinly sliced
Instructions
- Preheat Instant Pot on Sauté function to medium heat; cook bacon for 5 to 8 minutes or until golden brown and crisp around edges. Transfer to paper towel; set aside.
- Remove fat from pan, reserving 2 tbsp fat in pan. Add butter, onions and garlic; cook for 3 to 5 minutes or until slightly softened. Stir in rice, paprika, oregano, salt and pepper; cook for 2 to 3 minutes or until well coated. Stir in lemon juice; cook for 1 minute. Stir in broth and half of the bacon. Turn Sauté function off.
- Close lid and lock to seal. Set Pressure Cook function on High for 5 minutes. Carefully release pressure manually according to manufacturer’s instructions before removing lid (risotto will look soupy).
- Set Sauté function to medium-high heat. Stir in cream; cook for 6 to 8 minutes or until liquid is absorbed. Turn Sauté function off. Stir in Cheddar, Parmesan and ricotta. Top with poached eggs, remaining bacon and green onions.
- Recipe Tip Make this Arborio Rice recipe for your next elevated breakfast or brunch get-together.