Instant Pot White Cheddar and Bacon Risotto
Serves: 8 Weight Watchers Points: 5
Recipe type: Italian
Cuisine: Side Dish
Serves: 8
  • 2 bacon slices, diced
  • 1¼ cups onion, diced
  • 1 cup Arborio rice
  • ½ cup dry white wine (such as Chardonnay)
  • 4 cups fat free chicken broth
  • 1 cup frozen green peas
  • 2 fresh thyme sprigs
  • ¼ tsp. kosher salt
  • ½ tsp. black pepper
  • ¾ cup white cheddar, shredded
  • ¼ cup green onions, sliced
  1. Set the Instant Pot on Saute/More. Add the bacon and cook, stirring, for approximately 5 minutes until crispy.
  2. Remove from Instant Pot and set aside.
  3. Add onion to the Instant Pot. Saute until translucent, about 3-4 minutes.
  4. Add rice, stir to combine with the onions.
  5. Pour in the wine and continue cooking to deglaze the pan. Cook for about 2 minutes until evaporated.
  6. Mix in chicken broth, frozen peas, thyme sprigs, salt and pepper.
  7. Seal the Instant Pot. Set on Manual / High Pressure for 9 minutes. Quick release when done.
  8. Remove the thyme stems. Stir in the cheddar cheese.
  9. Top with a sprinkle of bacon and green onions.
Recipe by Skinny Me Recipes at