Ingredients
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2 oz (4 thin slices) pancetta
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1 tbsp canola oil
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1 cup diced onions
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1 (8 oz) pkg baby bella mushrooms, quartered
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1 tbsp butter
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1 1/2 cups Arborio rice
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1 tbsp minced garlic
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1 (32 oz) carton Nature's Promise ® Organic Low-Sodium Chicken Broth
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1/2 cup grated Parmesan cheese
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1 tbsp chopped parsley
Steps
1
Cut the pancetta into strips. In a multi-cooker or electric pressure cooker, heat the oil and pancetta on the sauté function on medium. Cook 4 min., until pancetta is crisp, stirring often. Using a slotted spoon, transfer pancetta to a small bowl.
2
Still on sauté function, add the onions and mushrooms to the multi-cooker. Season with salt and pepper. Cook until onions are golden, 6–8 min., stirring occasionally.
3
Add the butter, rice, and garlic. Cook 2–3 min., until toasted, stirring constantly. Add the chicken broth, scraping up any browned bits with a wooden spoon.
4
Seal and set to low pressure. Cook 5 min. Press quick release button. Uncover and stir in the Parmesan and pancetta. Season with salt and pepper to taste. To serve, garnish with the parsley.
